EASY TUILE LEAVES
Prepare these elegant cookies using a leaf stencil. This recipe was adapted from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 6 dozen
Number Of Ingredients 7
Steps:
- Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
- Preheat oven to 375 degrees.
- Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
- Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
TUILE LEAVES
Make these thin and crispy cookies to garnish our Orange-Walnut Buche de Noel or for any other special celebration.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes sixteen 4 1/4-inch cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
- Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
- Repeat process until all batter is used.
TUILE LEAVES
A few leaves make a pretty garnish when scattered on top of a cake for Thanksgiving; you can also serve them anytime with bowls of ice cream or fresh fruit. You will need a leaf stencil, available at crafts-supply stores, to form these tuiles.
Yield makes about 1 1/2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a rimmed baking sheet with a nonstick baking mat (such as Silpat).
- Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until combined, about 30 seconds. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and almond extract; mix 30 seconds.
- Place a 4 1/4-inch leaf stencil in corner of baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling sheet with leaves.
- Bake until golden, 6 to 8 minutes. Lift cookies with a small offset spatula, and quickly drape over a rolling pin to cool. Repeat with remaining batter. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
MEYER LEMON LACE TUILES
These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks around the handle of a wooden spoon while they are still warm from the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 54
Number Of Ingredients 8
Steps:
- Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
- Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.
CHERRY TUILES
Tuile, which is French for "tile," is a thin, crisp cookie that's placed around a curved object while still warm to give it the shape of a roof tile.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 7
Steps:
- Place cherries in a small bowl, and add enough warm water to cover. Let stand until softened, about 20 minutes. Drain well, coarsely chop, and set aside.
- In a medium saucepan, combine the sugar, butter, corn syrup, and salt. Place over medium heat, and cook, stirring, until sugar is dissolved and butter is melted, about 5 minutes. Whisk in the flour. Fold in the cherries. Transfer to a small bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.
- Preheat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats); set aside.
- Remove dough from refrigerator. Roll into 3/4-inch balls, and place on prepared baking sheets about 2 inches apart. Press down lightly with palm of hand to flatten slightly.
- Bake, one baking sheet at a time, until golden brown, 7 to 9 minutes. Remove from oven, and let cool for about 10 seconds. Use a small offset spatula to remove one cookie from baking sheet. Wrap around a cannoli mold or the handle of a wooden spoon, to create a tube. Repeat with remaining cookies. The cookies need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.
COCOA NIB TUILES
This recipe from chef Eric Snow of the Oak Room is used to make White Chocolate Spheres Filled with Chocolate Mousse, a one-of-a-kind dessert perfect for Valentine's Day.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 12 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place milk, butter, sugar, honey, and corn syrup in a medium saucepan over medium heat. Cook until mixture reaches 220 degrees on a candy thermometer.
- Meanwhile, sift together almond flour and cocoa powder. Remove milk mixture from stove and stir in almond flour mixture and cocoa nibs. Pour mixture out onto a nonstick baking mat. Place a piece of parchment paper over batter; roll out as thin as possible. Transfer baking mat to a baking sheet.
- Transfer baking sheet to oven and bake for 10 minutes. Remove from oven and immediately cut out heart shapes using a 1 1/2-inch heat-shaped cutter. Transfer to a wire rack and let cool completely. Tuiles may be stored in an airtight container for 3 to 4 days.
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- Place 1 teaspoon of batter onto a parchment paper and make almost 2,5 -3inch (6cm-7,5cm) circles with circular motions. If you find it hard to spread, keep in the fridge for 10-15 minutes. It is better to make almost 4 cookies at a time as they firm very fast before you can shape the others after you remove them from the oven. (Alternatively, you can use a rounded cookie mold. You can put the batter into the mold and spread the batter to the edges to have an outline for the circle. Then you can remove the mold and spread the batter evenly.)
- Place 1 and 1/2 tablespoons or 2 tablespoons of the dough onto a parchment paper or on a silicone mat. With the back of a spoon, spread the batter with circular motions into 5.5 to 7 inch( 14cm or 17cm) depending on the size you want to make. If you find it hard to spread, keep the batter in the fridge for 10-15 minutes. Try to make only 1 or 2 cookies at a time as they cool down very fast-you don't have time to shape more than 1 or 2 baskets. (Alternatively, you can use a cake ring if you like. You can put the batter into the cake ring and spread the batter to the edges to have an outline for the circle. Then remove the cake ring and spread the batter evenly.)
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