Peppermint-Stripe Tuiles
By Yankee Magazine|Oct 13 2010|
This recipe is from Yvonne Ruperti of America’s Test Kitchen.
Yield
2 dozen cookies
Ingredients
1 1/4 cups confectioners’ sugar
2/3 cup all-purpose flour
4 large egg whites
5 tablespoons unsalted butter, melted
1/2 teaspoon peppermint extract
Red food coloring (gel or paste)
Instructions
Heat oven to 350°. Line a baking pan with Silpat. In a medium-size bowl, mix sugar, flour, egg whites, butter, and peppermint extract until smooth.
Transfer 1/2 cup batter to a small bowl. Mix in food coloring until you get a bright-red hue. Transfer to a small pastry bag fitted with a small tip.
Place 2 teaspoons plain batter onto baking sheet. Using a small offset spatula, spread batter into a thin, translucent 4-inch disc. Pipe red stripes evenly onto disc. Repeat with remaining batter, keeping cookies evenly spaced.
Bake until edges are golden-brown. Working quickly, remove one tuile at a time and roll into a thin cigarette shape. Let cool completely.
