Cinnamon Nutmeg Tuiles Food

CINNAMON TUILLES

Steps:

• In a medium bowl, stir together all of the ingredients. Let stand at room temperature for 30 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick mat). Using a pastry bag fitted with a 1/4-inch plain tip, pipe batter onto prepared baking sheet in 4-inch long strips; leaving 1/2-inch between cookies. Bake until golden, 7 to 10 minutes. Remove from oven, and let cool on baking sheet on a wire rack.

CINNAMON AND ORANGE TUILES

Steps:

• Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
• Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
• Add the cinnamon and the orange rind.
• Sift the flour into the mixture and fold in the melted butter.
• When well blended, add 1 tbl of recently boiled water to thin the mixture.
• Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
• Bake, one sheet at a time, for 7 minutes, or until just golden brown.
• Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.