Tuile cookies

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.


2 egg whites, lightly beaten

3 tablespoons unsalted butter, melted

1/3 cup sugar

1/2 cup all-purpose flour


Preheat oven to 400°F. Trace 6 3-inch circles about 2 inches apart on parchment-lined baking sheet. Turn paper over.

Combine butter and sugar in mixing bowl. Stir in our until mixture is creamy. Whisk in egg whites and mix until smooth. Drop 2 tablespoons batter onto centre of each circle. With palette knife, spread evenly. Bake cookies 6 to 8 minutes or until edges are golden. Work quickly, slide palette knife under each tuile; drape over rolling pin and let harden. If tuile becomes too brittle to shape, place back in oven. Repeat with remaining batter.