EASY TUILE LEAVES
Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
- Preheat oven to 375 degrees.
- Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
- Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
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Jani Saheb
[email protected]These tuile leaves are so easy to make and they look so impressive. I'll definitely be making them again.
Madan Limbu
[email protected]I've made these tuile leaves several times now and they always turn out perfect.
Natasha Moffat
[email protected]I'm not sure what I did wrong, but my tuile leaves turned out too thick and chewy.
Sarah Hintum
[email protected]These tuile leaves were a bit too fragile for my liking, but they still tasted good.
Tanveer ahmad Tanveer ahmad
[email protected]I love how quickly these tuile leaves come together. They're perfect for when I need a last-minute dessert.
ABRAHAM AYOMIDE
[email protected]These tuile leaves were a great addition to my crème brûlée.
Robin Jenkins
[email protected]I had some trouble getting the tuile leaves to release from the pan, but they still tasted delicious.
Bontle Rametsi
[email protected]These tuile leaves were a bit too sweet for my taste, but they still looked beautiful on my dessert plate.
MMH sajib
[email protected]I tried making tuile leaves for the first time last week and they turned out great! Thanks for the easy-to-follow recipe.
Shipna Begum
[email protected]This recipe is a keeper! The tuile leaves turned out perfectly crispy and delicate.
Shelby N
[email protected]I love how versatile tuile leaves are. I've used them to garnish desserts, add a crunchy texture to salads, and even as a base for canapés.
Myriam Dansby
[email protected]These tuile leaves were a hit at my last dinner party! They were so easy to make and looked so elegant on the plate.