Pink Tuile Cookies Food

CHERRY TUILES

Steps:

• Place cherries in a small bowl, and add enough warm water to cover. Let stand until softened, about 20 minutes. Drain well, coarsely chop, and set aside.
• In a medium saucepan, combine the sugar, butter, corn syrup, and salt. Place over medium heat, and cook, stirring, until sugar is dissolved and butter is melted, about 5 minutes. Whisk in the flour. Fold in the cherries. Transfer to a small bowl, cover with plastic wrap, and refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats); set aside.
• Remove dough from refrigerator. Roll into 3/4-inch balls, and place on prepared baking sheets about 2 inches apart. Press down lightly with palm of hand to flatten slightly.
• Bake, one baking sheet at a time, until golden brown, 7 to 9 minutes. Remove from oven, and let cool for about 10 seconds. Use a small offset spatula to remove one cookie from baking sheet. Wrap around a cannoli mold or the handle of a wooden spoon, to create a tube. Repeat with remaining cookies. The cookies need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable.

TUILE RECIPE

Steps:

• Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

BIRCH-BARK TUILES

Steps:

• Line baking sheets with nonstick silicone baking mats (parchment doesn't work as well). Preheat oven to 325 degrees. Beat egg whites with sugar on medium speed until foamy. Add flour and salt; beat to combine. Add butter, cream, and vanilla; beat to combine.
• Transfer 1/2 cup batter to a small bowl; stir in cocoa. Transfer to a piping bag fitted with a small round tip, such as Ateco #3 or #4 (you can also use a paintbrush). Pipe small dots and dashes and "knots" sparsely across surface of baking mat, mimicking birch bark. Freeze 15 minutes.
• Place stencil over "birch" markings; spoon about 1 1/2 teaspoons batter into stencil. Spread evenly with a small offset spatula; it will be very thin. (It's okay if some of the markings smear -- they will look more realistic.) Repeat to fill baking sheet (about 6 per sheet). Remove stencil and bake until just set and barely turning golden on a few edges, 8 to 9 minutes. Let cool 30 seconds. Working with one cookie at a time, loosen edges with a spatula and remove from pan. Roll cookies into cylinders and place, seam-sides down, on a tray or counter; let cool completely. Repeat with remaining cookies, returning them to oven for a few seconds to warm if they start to get brittle before you roll them.
• Clean baking mats and stencil between batches, and repeat with remaining batter. Cookies can be stored in an airtight container, with parchment in between each, at room temperature up to 3 days.

EASY TUILE LEAVES

Steps:

• Sift together confectioners' sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
• Preheat oven to 375 degrees.
• Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
• Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.

FALL LEAF TUILE COOKIES

Steps:

• Make chocolate and white tuile batters according to recipes. Preheat oven to 400 degrees. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil.
• Place nonstick baking mat on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes.
• Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter.
• Repeat step 2 with white batter, using reserved chocolate batter for piping.

HAZELNUT CREAM TUILES

Steps:

• Make the tuiles: Preheat oven to 350 degrees. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in egg whites, extract, and vanilla seeds; reserve vanilla bean for another use. Reduce speed to low. Add flour and salt; mix until just combined.
• Spoon 1 1/2 teaspoons batter onto a baking sheet lined with parchment paper; using an offset spatula, spread into a 4-inch round. Repeat, forming 3 more rounds and spacing 2 inches apart.
• Bake until golden, about 10 minutes. Transfer sheet to a wire rack. Working quickly, remove 1 cookie with an offset spatula, and roll around the handle of a wooden spoon to form a 1/4-inch tube. Hold until tuile begins to harden, about 10 seconds; transfer tuile to a wire rack to cool completely. Repeat with remaining cookies. If cookies become too cool to shape, return to oven for 30 seconds. Repeat with remaining batter.
• Make the cream: Process nuts in a food processor until they resemble coarse meal. Reserve 3 tablespoons; transfer remainder to a medium bowl. Add butter, sugar, cream, and salt; stir until smooth. Transfer to a pastry bag fitted with a 1/4-inch plain round tip (such as Ateco #10). Gently pipe filling into 1 end of a tuile, forcing it halfway in with a skewer; pipe into opposite end until filled. Dip each end in reserved nuts. Repeat with remaining tuiles. Serve immediately.

GREEN TEA TUILES WITH MATCHA ICE CREAM

Steps:

• Sift together confectioners' sugar, flour, matcha, and salt into large bowl. Make well in center. In a second bowl, whisk together butter, egg whites, cream, and vanilla until combined. Gradually add to flour mixture; stir until combined. Strain through a mesh sieve. Refrigerate batter, covered, at least 2 hours or up to overnight
• Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats. Spray lightly with cooking spray. Place a 5-inch round stencil in corner of baking sheet. Using a small offset spatula, spread 1 tablespoon batter in a thin layer over stencil. Carefully lift stencil. Repeat, making a second round on the sheet. Bake just until brown around edges, about 5 minutes.
• Working quickly, when cookies come out of the oven, use an offset spatula to transfer cookies, one at a time, to roll around a wooden reamer or tapered rolling pin to form a cone, or drape over a small bowl to create a bowl shape, if desired. (If cookies harden too quickly, return baking sheet to oven for 30 seconds.) Transfer to a wire rack, and let cool completely.
• Repeat with remaining batter to bake and shape cookies. Once cookies are cool, fill as desired with ice cream just before serving.

PINK TUILE COOKIES

Steps:

• In a small bowl, mix together cream and jam until well combined; set aside.
• In a large bowl, whisk together confectioners' sugar, flour, and salt; make a well in the center. Add butter, egg whites, and reserved cream mixture. Stir until well combined. Add food coloring, one drop at a time, stirring after each addition to combine. Refrigerate, covered, at least 2 hours or up to overnight.
• Preheat oven to 375 degrees. Line two baking sheets with nonstick baking mats (such as Silpats).
• Place template ( flower or circle) on baking sheet. Spoon a heaping tablespoon of batter into center of template. Using an offset spatula, spread batter over template into a very thin layer; remove template. Repeat process three times. Bake just until brown around edges, 4 to 6 minutes.
• When cookies come out of the oven, use a long offset spatula to quickly transfer cookies, one at a time, to a work surface; gently form into desired shapes; transfer to a wire rack, and let cool completely. Repeat process with remaining three cookies. If they harden too quickly, return baking sheet to oven for 30 seconds. Repeat with remaining batter. Cookies can be stored between layers of waxed paper in an airtight container at room temperature up to 3 days.