Rosemary and hazelnut tuiles wait patiently for café to be served
These cookies join the Club of Leftover Eggwhites… who would have guessed by their charm!? The recipe was easy and came out perfectly. The finish is elegant and tasty. Merci to Clotilde at Chocolate and Zucchini for these tuiles and such an easy-to-follow recipe. They are presented with a delicious-looking cherry soup, but since cherries are not yet in season, and since I would be hesitant to cook fresh cherries in any case, unless working on a cherry farm not far from Avignon, I just served them with an espresso.
Bastien helped me shape the tuiles by holding them for a few seconds around a couple wine bottles. You must work quickly because once you take them out of the oven they start to cool and harden… so it’s nice to have helpers at hand when you make these. Precision: helpers who won’t mind burning their fingers a bit… so perhaps not a great activity for little ones. Even at the pastry shop this is something we do in groups of two.
Rosemary from my little houseplant kept a lovely shade of green
Here is Clotilde’s recipe as I found it on NPR’s site:
You can find it with in metric measurements as well as the recipe for cherry soup at Chocolate & Zucchini.
Hazelnut Rosemary Tuiles2 egg whites 1/3 cup sugar 2 tablespoons salted butter, melted 1/2 cup all-purpose flour, sifted 1/4 cup whole hazelnuts (skin-on makes for a nice color contrast), chopped 2 teaspoons dried rosemary
Yield: 18 cookies.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper — or better yet, a silicon baking mat.
This batter can be easily made by hand. In a medium mixing bowl, whisk together the egg whites and sugar. Add in the melted butter and whisk again until combined. Whisk in the flour little by little to avoid any lumps. Don’t overwork the batter.
Using two teaspoons, drop walnut-sized spoonfuls of dough on the prepared baking sheet. Use the back of one spoon to spread the dough out and form a disk, about 2 1/2 inches in diameter. Work in small batches, about six wafers in each batch. Sprinkle each of them with chopped hazelnuts and just a pinch of rosemary (a little goes a long way).
Place a rolling pin and two thin bottles on your counter — these will be used to shape the cookies into a curve when they come out of the oven. Wipe the outside surfaces clean and lightly flour the rolling pin if it is made of wood.
Put the baking sheet into the oven to bake for 10-12 minutes: The tuiles are ready when they get golden on the edges. Take the baking sheet out of the oven, remove the wafers with a spatula and place them on the rolling pin and the bottle, pressing their sides down gently so they will adopt a curved shape. Work quickly while they are still hot.
Let the tuiles cool while you bake the next batch, then transfer onto a rack to cool completely. They are particularly delicious on the day they are baked, but they will keep fine for a few days, stored in an airtight container.