Butter well a cookie sheet by using a
pastry brush dipped in melted unsalted butter. (Make sure your cookie sheet is
well greased or else the cookies will stick.) Preheat oven to 350 degrees F
(l80 C) and place the oven rack in the center of the oven.
In a large measuring cup
mix all the ingredients together. Let the dough rest for 10 - 15 minutes. Drop
about 1 teaspoon of dough onto cookie sheet. Using a wet fork press thinly into
a round shape. (Have a bowl with water close by to keep wetting your fork.) It
is very important to spread the batter very thinly. The dough should be the
thickness of the almond. Only put four cookies per baking sheet as they spread
and have to be rolled onto a rolling pin immediately upon removing from the oven
(while still warm).
Bake until golden brown,
about 7 minutes. Rotate the cookie sheets front to back halfway through the
baking period. While these are baking prepare your next sheet.
Remove from oven and
have a rolling pin and spatula or pancake turner close by. Cool the cookies for
about 30 seconds to one minute, until they can be lifted without tearing, but
are still flexible. Place each cookie on top of the rolling pin and gently
press to get the curved shape. Quickly do the other three cookies. If cookies
become too rigid to roll, return them briefly to the oven to soften.
When cool transfer to
Repeat with remaining
batter. These are best served the same day. They tend to lose their
crispness after a day. I usually make what I need for that day and save the
rest of the batter in the refrigerator until later.
Note: My cooking
instructor told me a way to test to see if you have made the tuiles thin enough:
After baking and cooling the tuiles, drop one to the floor. If the cookie shatters
into small pieces it is thin enough. If not, then the batter needs to be spread