Pistachio Tuiles Recipes

Steps:

• Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat. Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
• Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
• Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter.

Steps:

• Whisk eggs, sugar, lemon juice, and ginger in a medium, heavy saucepan. Cook over medium-low heat, stirring, until smooth, about 4 minutes. Raise heat to medium; cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 7 to 9 minutes. Pour through a fine sieve into a bowl. Place plastic wrap directly on surface, and refrigerate until cold, about 30 minutes.
• Using a whisk, beat cream until soft peaks form; fold whipped cream into lemon mixture. Cover, and refrigerate at least 30 minutes (up to 2 days). Spoon into bowls, and serve with tuiles.

Steps:

• Preheat oven to 350°F. Whisk sugar, egg whites, and salt in a bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat (such as Silpat). Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).
• Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; using an offset spatula, flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
• Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter. Cookies can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Combine the fondant and corn syrup in a saucepan and cook over medium heat until a light caramel color. Stir in the pistachios and scrape out onto a Silpat or parchment. Let cool completely.
• Heat the oven to 325°F or 300°F on convection.
• Break the pistachio mixture into small pieces. Working in small batches, process to a very fine powder in a spice grinder.
• Line a baking sheet with a Silpat and set a 2 1/4-inch round stencil (see Note) on top. Sprinkle a thin, even layer of the powder into the stencil. Lift the stencil up and repeat.
• Bake until golden brown, about 10 minutes. Let cool completely and store, layered between pieces of parchment, in an airtight container.

Steps:

• Preheat oven to 350.
• Whisk sugar, egg whites, and salt in a bowl until sugar dissolves. Whisk in butter, then flour. Stir in pistachios.
• Line a baking sheet with a nonstick baking mat (like silpat) Get out a long handled wooden spoon and prop it up on two spoons to lift it up a little bit. You'll use to form the cookies.
• Drop teaspoons of batter onto the baking mat about 2 inch apart. Use a spatula to flatten into 1.5 inch rounds.
• Bake 8-10 minutes until pale golden brown. Let cool on the baking sheet for 30 seconds.
• Work quickly! With one cookie at a time use your spatula to lift cookies on the sheet then drape them over the wooden spoon handle. Let them cool there for about 30 seconds, then remove and press the sides together. Set aside to cool completely. If your cookies becomes to crisp to work with, you can put them back in the oven for about a minute to soften them up again.
• Repeat with remaining batter until finished!

Steps:

• 1. Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios. 2. Line a baking sheet with parchment paper or a Silmat. Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds. 3. Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over suspended spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter. Tuiles can be stored in an airtight container up to 1 week.