Lemon Peel Tuiles

Directions

1. 1
   Put oven rack in middle position and preheat oven to 350F.
2. 2
   Line a large baking sheet with nonstick liner.
3. 3
   Grind sugar and zest in a food processor, pulsing 4 or 5 times, until combined well, then transfer to a bowl.
4. 4
   Add butter and vanilla and beat with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes.
5. 5
   Reduce speed to low, then add egg whites and mix until just combined, about 30 seconds.
6. 6
   Add flour and mix until just combined, about 30 seconds.
7. 7
   Transfer batter to pastry bag and pipe 12 (3-inch-long) lines, about 1 inch apart, on baking sheet.
8. 8
   (Be careful not to squeeze bag too hard lines should only be 1/4 inch wide.)
9. 9
   Bake tuiles until edges begin to brown, 7 to 9 minutes.
10. 10
    Let tuiles stand on baking sheet 20 seconds (just long enough to allow them to firm up slightly), then transfer with offset spatula to rolling pin (stabilized on a cooling rack), draping them diagonally and wiping spatula clean before transferring next cookie.
11. 11
    (If cookies become too crisp to drape, put them back in oven for a few seconds to soften.)
12. 12
    Make more tuiles in same manner, using a cool baking sheet and wiping nonstick liner clean with paper towels between batches.