Tuile (pronounced “tweel”) means “tile” in French. Once the cookies cool, their shape takes on the appearance of a curved roof tile.
Recipe information
Yield
makes about 6 dozen
Ingredients
Preparation
Step 1
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.
Step 2
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).
Step 3
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.
Step 4
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.
