From my story, “Tiptoe Through the Tulipe”
Also known as Tuile Cookies
Yield: approximately four dozen 1” heart cookies
Special equipment required: a small offset spatula. I recommend the Ateco #1305. (That and stencils can be purchased from N.Y. Baking.)
¼ cup plus 3 tbsp all purpose flour
½ cup confectioners’ sugar
Pinch of salt
¼ cup melted butter, cooled
2 large egg whites
½ tsp vanilla extract
Sift the flour, sugar, and salt into the bowl of a stand mixer fitted with the whisk attachment. Whisk in the cooled, melted butter, the egg whites, and the vanilla until the batter is smooth.
Refrigerate the batter for one hour in order for the batter to hydrate correctly. This will make the hot cookies easier to shape.
Line a cookie sheet with parchment paper. For easiest handling secure the paper to the cookie sheet with binder clips. (You’ll need to remove these before baking.)
To make freehand shapes, start with approximately 2 teaspoons of paste and use the offset spatula to spread into a smooth, even layer, about 1/8” thick.
To make stenciled shapes, place the stencil securely over the parchment-lined cookie sheet. Use the offset spatula to fill the stencil with a smooth, even layer of paste. Carefully remove the stencil.
Bake the cookies in a pre-heated 400˚F oven for approximately five to six minutes, or until the edges of the cookies have browned lightly.
When the cookies are hot you have about a minute to shape them. Use a thin spatula or the offset spatula to remove them from the parchment. The little hearts pictured above did not require any shaping and were allowed to cool on the cookie sheet.
To make the chocolate cookies add 1 tsp cocoa powder to approximately one-half the batter.