These delicate super sweet cookies are great for decorative purposes or for these bowls, as shown, for fruit or mousse servings!
Makes: 7 shotglass sized bowls
1/4 c. granulated sugar
1 large egg white
2 Tbs. + 2 tsp. unsalted butter, melted.
2 Tbs. + 2 tsp. all purpose flour
1/4 tsp. pure vanilla extract
In a medium bowl, whisk together the sugar and egg whites until combined, not foamy. Add the melted butter slowly and whisk until combined. Add the flour and vanilla and whisk until smooth. Place in air tight container and refrigerate for 4 hours (up to 2 days).
Preheat the oven to 350 degrees.
Line a cookie sheet with parchment paper. Spoon a small amount of tuile batter on the baking sheet. Spread as evenly and thinly as possible into a circle the size of a flattened shotglass (eyeball it). Only do 2 circles at a time. The timing is crucial.
Bake until the cookie is golden brown, 8 to 10 minutes.
Meanwhile, place 2 shotglasses rim side down on the counter in preparation.
Remove the pan from the oven and immediately start to maneuver a spatula under the edge of the cookie. After 10 seconds or so, it will hold together and can be slid off the sheet with the spatula. Slide the cookie over the shotglass and carefully but swiftly form cookie around shotglass. Let rest 1-2 minutes before sliding the cookie free of the shotglass.
Repeat until all cookies are done. Use immediately or store in airtight container on counter for up to 1 week.*
*After these cookies have been filled with any time of moisture bearing food, they will start to get soggy so serve immediately after filling for best flavor!