Orange Corkscrew Tuiles Food

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.

ORANGE CORKSCREW TUILES

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put nonstick liner on a baking sheet.
• Grind together sugar and zest in a food processor 1 minute. Add butter and blend until combined well, then add egg white, vanilla, and a pinch of salt and blend until incorporated. Add flour and pulse until just combined.
• Spoon 1/2 teaspoon batter in a 5-inch line at one end of nonstick liner, then spread into a strip (about 3/4 inch wide and 5 inches long) with offset spatula. Make 3 more strips on same liner and bake until golden all over, 5 to 7 minutes. Cool strips on baking sheet 30 seconds (to facilitate removal), then carefully remove 1 strip with cleaned spatula and invert onto a work surface. Working quickly, wrap strip twice in a spiral around handle of a wooden spoon and transfer (still wrapped around handle) to a rack to cool and harden, about 1 minute. Repeat with remaining strips. (If strips become too brittle to work with, return to oven a few seconds to soften.) When cool and hard, remove wooden spoons and transfer tuiles to a tray. Make more tuiles in same manner, cooling and cleaning nonstick liner and spatula between batches.