Recipe courtesy of David Marcelli
Tuile Biscuit
Getting reviews...
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 212
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 212
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 14 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 13 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Into a large bowl, sift together the flour and sugar.
- In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed.
- Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil.
- Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit.
- Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges.
- Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve.
