Pistachio Tuiles

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   1. Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.

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   2. Line a baking sheet with parchment paper or a Silmat. Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.

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   3. Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over suspended spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter. Tuiles can be stored in an airtight container up to 1 week.

* Per serving · 4 servings · Values may vary.

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