Recipe and photos below. All photos taken by me with my iPhone (I was in class and I didn’t have my Nikon)…
You can find the goods on my Amazon Storefront page. In case you feel inspired..
These cookies are super yummy. Butter crunch and then melt in your mouth yummy. A garnish or great all on their own. Add nuts. Add cocoa. Add herbs. The recipe I give you here is a Honey tuiles from the Culinary Institute 2nd Addition. I probably should make and write all the recipes from this book. I will start with the Food & Wine recommended make a cake a month for a year first. Then, we’ll see. Here is the recipe. They shapes don’t have to be perfect. That is the great thing about these cookies.
All-purpose flour 13 oz/369g
Confectioners’ sugar 10oz/284g
Butter,soft 10 1/2oz/298g
Egg whites 5oz/142g
- Line the sheet pan with silicone baking mats. Have assembled shaping implements such as cups, dowels, or rolling pins, depending on the desired shapes. Using an offset spatula and the desired stencil, spread the batter onto the prepared sheet pans.
- Stir together the four and the confectioners’ sugar.
- Cream together the butter and the honey on medium speed with the paddle attachment until smooth, about 5 minutes. Add the egg whites, blending together until fully incorporated. On low speed, mix in the flour mixture. Scrape down the bowl as needed during creaming and mixing to blend evenly.
- transfer the batter to a storage container, cover, and refrigerate until firm enough to speed without running.
- Bake at 325F/163C until golden brown, about 10 minutes. Remove from the oven and shape while still warm. Reheat as necessary to shape. Or leave the cookie flat and cool in the pans on the racks. Store in an airtight container.
Variation Chocolate Honey Tuiles Substitute cocoa powder for 2oz/57g of the all purpose flour and sift the two together with the confectioners’ sugar.
Until Next Time…