Best 3 Rosemary Tuiles Recipes

ROSEMARY TUILES

Steps:

• Preheat the oven to 325 degrees.
• Place the garlic cloves in a small saucepan, cover with water and simmer until the garlic is very tender, about 20 minutes. Drain and mash the garlic. You should have about one teaspoon.
• Place the garlic in a food processor and add the butter. Process to blend. Add all the remaining ingredients except the rosemary and process until blended.
• Drop heaping teaspoonfuls of batter three inches apart on a nonstick baking sheet. Dip your fingertip in cold water and spread each mound of batter into a circle about two inches in diameter.
• Place a bit of chopped rosemary in the center of each. Bake about six to eight minutes, until the cookies have browned around the edges. Transfer with a spatula to a double thickness of paper towel and allow to cool.

TUILE BISCUIT

Steps:

• Preheat oven to 350 degrees F.
• Into a large bowl, sift together the flour and sugar.
• In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed.
• Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil.
• Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit.
• Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges.
• Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.

TUILES

Steps:

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