Almond "Tile" Wafers (Tuiles Aux Amandes)
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Almond "Tile" Wafers (Tuiles Aux Amandes)
Last updated 6/12/2012 1:03:32 AM. Recipe ID 27536. URL:
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      Title: Almond "tile" wafers (tuiles aux amandes)
 Categories: None
      Yield: 1 Servings
      5 tb Unsalted butter
    1/4 c  (about 2 large) egg whites
      1 pn Salt
    3/4 c  Plus
      1 tb Powdered sugar
    1/4 ts Almond extract
    1/3 c  Plus
      2 tb All-purpose or unbleached
           -white flour
    1/2 c  Sliced unblanched almonds
           -(up to 2/3)
  Preheat the oven to 350 F. Very generously grease several baking
  sheets. Set out several rolling pins, wine bottles, or other
  similar-sized cylinders for shaping wafers and lightly grease them.
  Warm butter in a small saucepan over lowest heat. Remove from the
  heat and set aside to melt and cool slightly. In a large mixing bowl,
  beat together the egg whites and salt with a wire whisk until frothy.
  Gradually sift in powdered sugar, whisking until blended and smooth.
  Whisk in almond extract. Gradually sift flour into mixture, whisking
  until very smooth and slightly thickened. Whisk in the cooled butter.
  Drop 4 to 5 very small rounded teaspoonfuls of batter onto a baking
  sheet, spacing them at least 3 1/4 inches apart. (Keep the portions
  very small and don't crowd them as they spread a great deal.) Using
  the tip of a table knife, and swirling in a circular motion, spread
  each spoonful of batter into a 1 3/4-inch round. Very generously
  sprinkle sliced almonds all over each round.
  Place on the top rack of the oven and bake for 5 to 7 minutes, or
  until the wafers are rimmed with 1/2 inch of brown. Reverse baking
  sheet from front to back halfway through baking to ensure even
  browning. Remove baking sheet from the oven and let stand for about
  20 seconds. Begin gently testing the edges of wafers with a spatula
  and as soon as they are firm enough to lift without tearing, quickly
  loosen each from the sheet using a thin-edged, wide-bladed spatula.
  Immediately drape wafers over rolling pins or cylinders. (If the last
  wafers on baking sheet cool too much while others are being removed,
  return baking sheet to oven for 1 or 2 minutes to rewarm. They may
  still be difficult to remove, however.) As soon as tuiles are stiff,
  transfer from rolling pins to wire racks to cool thoroughly. Cool,
  clean, and thoroughly regrease baking sheets before reusing. Repeat
  with remaining batter. Store tuiles in an airtight container for up
  to a week. Freeze for longer storage. Handle wafers gently as they
  are extremely fragile. Makes about 30 3- to 3 1/2-inch wafers.

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Recipe ID 27536 (Apr 03, 2005)

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