Bake Along #54 Coffee Tuiles

I never heard of Tuiles (read: tweel) before. I think I ever ate this thin crisp cookies. Can't remember when and where though LOL
I ever baked something similar to this. Not the same, but pretty similar. It's brandy snaps (I converted it into Kahlua snaps: HERE)
Overall, I prefer Tuiles

Baking Tuiles was quite a challenge. Baking to shaping time was really crucial. You underbake, the cookies wouldn'tt get crisp. You overbake, the cookies would be to firm to shape
These cookies in the pictures were those considered successful. Only six of them LOL
My last six baked in the oven. The third batch. Learnt my lesson from the first and second batch :P

Recipe is from Emeril Lagasse for Food Network. You may view it HERE
Original recipe is Almond Tuile Cups. I made half recipe, replaced almond extract with coffee and omitted sliced almonds


What you need:

1/2 cup all-purpose flour

1/2 cup powdered sugar

1/8 tsp salt

3 large egg whites

4 tbsp. unsalted butter, melted

1/4 tsp almond extract (coffee emulco - stick to 1/4 tsp for half recipe)

1/2 cup sliced blanched almonds, toasted (omitted)

 

Method:

 

Preheat oven to 175degCF and line a large baking sheet with parchment paper and set aside

In a bowl whisk together the flour, sugar and salt

Whisk in the egg whites, butter, and coffee emulco until well combined. Let the batter sit at room temperature for 45 minutes

Drop a rounded teaspoon of batter about 3 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 3-inch rounds

Bake in middle rack of the oven until golden, about 5 to 8 minutes

With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a rolling pin (If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften)

Cool the tuiles completely on the rolling pin, then gently lift off and transfer to a platter until ready to use

 

This is for Bake Along , a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids