. Whisk the whites until foamy then whisk in the confectioner sugar
. Whisk in the remaining ingredients and blend to a smooth batter.
. Set a sheet of parchment on a cookie sheet and draw 3 x 4” rounds. Since the cookies bake very fast you can only bake 3 at a time. Prepare two or more sheets so that as one pan comes out – another goes in
. Butter the rounds
. Drop a couple of teaspoons of batter onto each of the rounds and spread as thinly and as evenly* as possible - using an offset spatula or the back of a spoon
. Bake for about 4- 5 minutes or until the edges of the cookies just start to brown
. Remove from the oven – allow to rest for a few seconds
Notes: You can drape the cookie over the bottom of a glass – to make a mini ‘bowl’ Drape over a rolling pin for the traditional ‘tuile’ Shape into leaves or flowers. Be sure the batter is spread as smoothly as possible so it cooks evenly.
This recipe was developed for the Cultured Cup by Kyra Effren