- SERVINGS: MAKES ABOUT 2 DOZEN TUILES
- 1 cup hazelnuts (4 ounces)
- 2 extra-large egg whites
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon roasted hazelnut oil
- Preheat the oven to 375°. In a pie plate, toast the hazelnuts for about 10 minutes, or until fragrant and browned. Transfer the hot nuts to a kitchen towel and rub them together to remove the skins. Let the nuts cool completely, then finely grind them in a food processor.
- In a medium bowl, beat the egg whites until frothy. Stir in the sugar, flour, hazelnut oil and the ground hazelnuts.
- Line 2 baking sheets with parchment paper. Scoop rounded teaspoons of the tuile batter onto the sheets, spacing them 4 inches apart. Using an offset spatula, spread the batter into very thin 3-inch rounds.
- Bake the tuiles for about 4 minutes, or until browned around the edges. While still hot, use a metal spatula to lift the tuiles from the parchment paper and gently drape them over a rolling pin to give them a nice shape. If the tuiles harden on the baking sheet, return the pan to the oven for 30 seconds to reheat the tuiles until pliable. Repeat with the remaining batter.
Cooking Club Tip: Silpats are silicone baking mats, available in a variety of sizes, that are placed on baking sheets to prevent food from sticking. In this recipe, the Silpat also helps insulate the tuiles, so the bottoms don't burn.Serve With Creamy Vanilla Cheesecake with Lavender Syrup