Gold-Flecked Tuiles
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Martha Stewart Weddings, Fall 2011
- Yield Makes about 100
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Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 2/3 cup confectioners' sugar
- 4 large egg whites, room temperature
- 1 cup all-purpose flour
- Gold leaf (goldleafcompany.com)
Directions
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Heat oven to 300 degrees. Cream butter and sugar in mixer on medium speed until fluffy. Mix in egg whites, one at a time. Fold flour into batter until well combined.
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Place a nonstick baking mat on a baking sheet; place stencil in corner of mat. Spread a thin layer of batter over stencil with an offset spatula, then lift stencil away. Repeat to fill baking sheet. Bake until cookies are golden, 14 to 16 minutes. Use a small offset spatula to transfer cookies to a flat surface to cool. Store airtight up to 2 days.
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To add gold flecks, lightly touch corner of gold leaf; a small piece will stick to your fingertip. Then gently transfer it to the tuiles.
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