Lemon Tuiles

Recipe from What's For Lunch, Honey? 

Ingredients

Makes approx. 40 tuiles
3 tablespoons unsalted butter, melted and warm
60 g all-purpose flour
100g fine grained sugar
3 large egg whites
1 tablespoon lemon zest
Good pinch fleur de sel

Method

  1. Start by pre-heating the oven to 150 degrees C and placing a rack in the center of the oven. Line 2 baking sheets with silicone mats and lightly butter them.

  2. In a small bowl beat all of the ingredients together with a balloon whisk until everything is well incorporated. The batter should be thin and runny but still spreadable almost like a thin porridge.

  3. Using a teaspoon drop some batter onto the silicone mat about 5 cms apart. Make sure you are only preparing one baking sheet at a time.

  4. With a offset spatula or the back of the teaspoon spread the batter into rounds or ovals.

  5. Bake the tuiles until they are golden brown around the edges but still pale in the center - about 10-15 minutes. Mine were perfect after 10 minutes. Please make sure you watch them after about 5 minutes into the baking time carefully.

  6. If the tuiles are not baked long enough, they will not become crisp when cooled.

  7. Remove the tray from the oven and as soon as you can , gently coax a metal spatula under the cookie without breaking it. At this point you can shape the tuiles any way you want to. I draped them on a rolling/bottle of wine for the arched shape. You'll have to work fast as they begin to harden and get crisp quit quickly.

  8. Repeat the process until you have used, baked and shaped all of the tuiles.

    Tuiles tips and tricks:
    • I personally find using silicone mats the best for tuiles. You can use baking paper or even foil, but I have not always had the best of results with them. If you are using foil make sure you use the dull side and really flatten out all creases. If you do not, the tuiles batter will seep into them and you will not be able to loosen them easily after baking. With baking paper I found that the batter runs more easily, not giving perfect rounds or oval. The slightly roughness of the silicone mats keeps the batter where it's supposed to be and makes loosening the baked tuiles with the spatula a lot easier.

    • The cookies can be stored in an airtight container for up to a week, however they really are best when enjoyed on the same day, when they are their crispiest. 

    • Even a tiny bit too much flour could result in thick and tough rather than a thin and crisp tuile so it is vital that the flour is measured accurately. I would actually advice not putting in the entire amount straight away, instead remove 2-3 tablespoons from the given amount and then add the remaining after checking the consistency.