Lemon-Almond Tuiles
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 18 cookies
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 large egg white
- 1/4 teaspoon pure almond extract
- 3/4 teaspoon grated lemon zest
- Carbohydrate 5 g(2%)
- Cholesterol 7 mg(2%)
- Fat 3 g(4%)
- Fiber 0 g(0%)
- Protein 0 g(0%)
- Saturated Fat 2 g(8%)
- Sodium 25 mg(1%)
- Calories 45
Preparation Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner. Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth. Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool. Cool sheet and liner before baking more tuiles in same manner. Cooks' notes:·If cookies become too crisp to curl, return to oven to soften 1 minute. ·Cookies keep in an airtight container at room temperature 1 week.
Preparation Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner. Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth. Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool. Cool sheet and liner before baking more tuiles in same manner. Cooks' notes:·If cookies become too crisp to curl, return to oven to soften 1 minute. ·Cookies keep in an airtight container at room temperature 1 week.
