Pistachio Tuiles

1. 1

   Preheat oven to 350F.

2. 2

   Whisk sugar, egg whites, and salt in a bowl until sugar has dissolved.

3. 3

   Whisk in butter, then flour.

4. 4

   Stir in pistachios.

5. 5

   Line a baking sheet with a nonstick baking mat (such as Silpat).

6. 6

   Place a long-handled wooden spoon on a clean work surface; prop up each end on a metal spoon to raise it slightly (you will use handle of wooden spoon to form tuiles).

7. 7

   Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; using an offset spatula, flatten into 1 1/2-inch rounds.

8. 8

   Bake until pale golden, 8 to 10 minutes.

9. 9

   Let cool on baking sheet 30 seconds.

10. 10

    Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over spoon handle.

11. 11

    (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.)

12. 12

    Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close.

13. 13

    Let cool completely.

14. 14

    Repeat with remaining batter.

15. 15

    Cookies can be stored in an airtight container at room temperature up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.