Tuiles

Directions

1. 1
   In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds.
2. 2
   Add the confectioners' sugar and flour and mix until combined.
3. 3
   Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all.
4. 4
   Refrigerate the batter for 30 minutes.
5. 5
   Preheat the oven to 350 degrees F. Have a rolling pin at hand.
6. 6
   Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
7. 7
   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.
8. 8
   Repeat to form more tuiles, baking only 6 to 8 at a time.
9. 9
   Refrigerate the remaining batter while you bake the tuiles.
10. 10
    Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges.
11. 11
    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.
12. 12
    Repeat with the remaining batter.
13. 13
    Store the tuiles in a cool dry place in an airtight container for up to 1 week.