Recipe courtesy of Food Network
Save Recipe Print

Ingredients

Directions

In an electric standing mixer beat together the egg whites, egg, confectioners' sugar and bread flour until blended into a smooth batter. Fold in the lemon zest. Refrigerate, covered, overnight. Preheat the oven to 350 degrees F. Butter and flour a sheet pan or use a non-stick cookie sheet. Using a small off set spatula, spread 1 teaspoon of the batter into 5-inch circles spaced 3 inches apart. The batter should be spread thin. Sprinkle the tops of the rounds with sesame seeds. Bake a few at a time until the edges begin to brown for about 5 minutes. Working quickly use a spatula to remove the tuiles from the sheet pan and then mold them over the top of a 1 cup bowl. When they have cooled remove the molded tuiles and allow them to cool completely. When ready to serve place individual tuiles on decorative dessert plates. Carefully scoop ice cream to fill tuile, then top with raspberries and lychees.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Tahitian Ice Cream

Recipe courtesy of Giada De Laurentiis

Sesame and Peanut Noodles

Recipe courtesy of Melissa d'Arabian

Chinese Chicken Burgers with Rainbow Sesame Slaw

Recipe courtesy of Brigitte Nguyen

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries

Recipe courtesy of Trisha Yearwood

Tuile Cookie Ice Cream Cones

Recipe courtesy of Michael Chiarello

Vanilla Banana Ice Cream

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.