Peppermint-Stripe Tuiles

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Peppermint-Stripe Tuiles

This recipe is from Yvonne Ruperti of America’s Test Kitchen.

Yield: 2 dozen cookies


  • 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)


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.

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