Recipe courtesy of Martha Stewart
Total:
3 hr
Active:
1 hr
Yield:
about 100 cookies
Level:
Advanced

Ingredients

Chocolate Tuile Batter:
White Tuile Batter:

Directions

Chocolate Tuile Batter:

Sift flour with cocoa, and set aside. In the bowl of an electric standing mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, 1 at a time, beating for 4 minutes after each addition. Add the flour and cocoa mixture, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies.;

White Tuile Batter:

Sift flour into a mixing bowl, and set aside. In the bowl of an electric standing mixer fitted with the paddle attachment, beat butter and sugar on medium, until well-combined, about 2 minutes. Beat in egg whites, 1 at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping chocolate tuile cookies.

Heat oven to 400 degrees F. 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 or parchment paper 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.

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