Almond Tuile Cups
I watched Emeril make these and immediately saw their value in my 'cookbook'. Easier to do than it reads, better tasting too!
1/2 cup all-purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
3 large egg whites
4 Tablespoons unsalted butter, melted
1/4 teaspoon almond extract
1/2 cup sliced blanched almonds, toasted
Preheat oven to 350°F.
Have a large baking sheet lined with parchment paper and set aside.
Invert 12 ramekins or tea cups on the counter.
In a bowl whisk together the flour, sugar and salt. Whisk in the whites, butter and almond extract until well combined.
Let the batter sit at room temperature for 45 minutes.
Drop rounded tablespoons of batter about 6 inches apart onto the baking sheet. Spread the batter with the back of a spoon into 5-inch rounds. Sprinkle each round with sliced almonds and bake in middle of oven until golden, about 5 to 8 minutes.
With a thin spatula, quickly remove the cookies one at a time from the baking sheet and drape on top of a ramekin to create a cup shape. (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 ramekins, then gently lift off and transfer to a platter until ready to use.
Yield about 12 cookies.
Original recipe: Emeril.
Posted by oz.