Crisp Shallot and Caraway Tuiles
These feathery crackers called tuiles are sprinkled with crisp shallots and caraway seeds.
- Yield: Makes about 1 dozen
Source: Martha Stewart Weddings, Winter 2002
- 1 tablespoon caraway seeds
- 3 shallots
- 3 tablespoons olive oil
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
- 3 large egg whites
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, melted
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.
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.