Cocoa Nib Tuiles

Ingredients

• 0.25 cup unsalted butter (melted and slightly cooled)
• 0.5 cup granulated sugar
• 2 egg whites (from large eggs)
• 0.5 cup all-purpose flour ( sifted)
• 0.25 cup cocoa nibs (Can be omitted or substituted with sesame seeds.)
• 0.125 tsp fine salt

Steps

1. 1

   Position a rack in the center of the oven and preheat it to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Whisk the melted butter, sugar, egg whites, and salt in a bowl until smooth and well combined. Do not whip the egg whites into a foam.

3. 3

   Add the sifted flour and stir just until no dry streaks remain. Fold in the cocoa nibs, reserving a small amount for sprinkling over the cookies if desired.

4. 4

   Drop small teaspoons of batter onto the prepared baking sheet, leaving at least 2 inches (5 cm) between portions. Use the back of a spoon or a small offset spatula to spread each portion into a very thin, even oval or round.

5. 5

   Bake for 8–12 minutes, rotating the sheet halfway through, until the centers are set and the edges are evenly golden brown. Thin spots may brown quickly, so watch the final minutes closely.

6. 6

   Remove the baking sheet from the oven and let the tuiles cool for 1–2 minutes, until firm enough to handle but still flexible. For curved tuiles, drape them over a rolling pin or bottle while warm and let them cool completely.

7. 7

   Transfer the cooled cookies to a rack. Store them in an airtight container once completely cool so they remain crisp.

Notes

The supplied page excerpt is paywalled and does not expose the author's ingredient quantities or instructions. The ingredient amounts and method above are a low-confidence reconstruction of a standard cocoa nib tuile. Cocoa nibs may be omitted or replaced with sesame seeds, as noted in the source.

Nutrition per serving

• dessert
• cookie
• French pastry
• baked
• vegetarian
• snack
• gluten-containing
• crisp cookie