These feathery crackers called tuiles are sprinkled with crisp shallots and caraway seeds.

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Ingredients

Directions

  • Heat a small nonstick saute pan over medium heat; add caraway seeds. Toast seeds, stirring frequently, until fragrant, about 2 minutes. Set aside to cool.

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  • Peel shallots; thinly slice into rings. Heat olive oil in a medium skillet over medium-low heat, and add the shallots. Cook until golden brown, stirring occasionally, about 15 minutes. Remove from pan, and drain on paper towels. Set aside.

  • Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat); set aside. In a medium bowl, mix flour, sugar, salt, and white pepper. Whisk in egg whites just until combined; add cream and melted butter. Using a spoon or offset spatula, spread a scant 1 tablespoon batter into a 6-inch circle on baking sheet; repeat to fill baking pan. Sprinkle batter circles with shallots and caraway. Bake until golden brown, about 12 minutes. Using a spatula, carefully transfer crackers to a wire rack to cool completely. Repeat with remaining batter. Serve immediately, or store in an airtight container up to 3 days.

Cook's Notes

Other seeds can be used in place of or in addition to caraway, such as sesame, poppy, or fennel. Toast them the same way.

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