Hi
These
little cookies have been in my To-Do list for a long time and I have finally tried
making this! It’s pretty simple and fun
making it. I’m just wondering why I hadn’t
tried making it sooner. Haha!
Tuiles,
traditionally are thin, crisp almond cookies that are gently drape over a
rolling pin to form an arched while they are still warm. But I skipped as I don’t have a round stencil
to spread the batter evenly and I think it’s a great challenge to make the
cookie into an arched too.
I am happy
with the outcome of these Tuiles though I didn’t shape it in the traditional signature
shape. They are not so thin but yet very
crisp.
HAPPY BAKING!
INGREDIENTS
(A)
125g Icing Sugar
25g Cake Flour
15g Bread Flour
(B)
110g Egg whites
(C )
75g Butter
200g Almond flakes
INSTRUCTION
Combine cake
flour and bread flour of ingredients A, and sift
together. Cut butter into dices and double-boil till
melted.
Line a
baking tray with non-stick baking mat. Place portioning
frame on top [this is the stencil which has 12 circles]. Preheat
oven to required temperature.
Place
Ingredients A into mixing bowl. Add all
Ingredients B all at once. Using a
whisk, beat the mixture till well-combined.
Stir the
batter constantly while adding in melted butter.
Add in
almond flakes and lightly stir well with spatula.
Cover the
bowl with cling film and refrigerate for 30 minutes.
Remove the
batter from the refrigerator. Spoon a
tablespoon of batter into portioning frame.
Using a scrapper spread batter into a very thin layer. Remove the frame. [I skipped. I’m
using my finger to evenly spread the batter into round shape.]
Bake in oven
at 150°C fan for 20 minutes. Remove from
oven.
Drape the
cookie over a rolling pin to create a curved shape. [I skipped].
Set aside to cool.
Baking Tips
*Lightly stir till almond flakes are well-coated
with batter will do.
*Use 2 forks to separate the almond flakes from
one another. This will ensure even
colouring and crispiness throughout baking.
I’m
submitting this to Cookbook
Countdown, an event organised by Joyce from Kitchen Flavours
and Emily from Emily’s Cooking (Makan2)
Foray, to help cookbook collectors take some of their cookbooks
down from their shelves, dust them off and start cooking from them.
This
month I choose The Secret of Cookies. It was a gift from my 2 boys. It has 200 recipes. I don’t think I will make them all. I will make as much as I can in June for my 2
boys.