Tuile Leaves

1. 1

   Preheat oven to 350F.

2. 2

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

3. 3

   Put egg white and sugar in the bowl of an electric mixer fitted with the whisk attachment.

4. 4

   Mix on medium speed until combined, about 30 seconds.

5. 5

   Reduce speed to low.

6. 6

   Add flour and salt; mix until just combined.

7. 7

   Add butter, cream, and almond extract; mix 30 seconds.

8. 8

   Place a 4 1/4-inch leaf stencil in corner of baking sheet.

9. 9

   Using a small offset spatula, spread batter in a thin layer over stencil.

10. 10

    Carefully lift stencil.

11. 11

    Repeat, filling sheet with leaves.

12. 12

    Bake until golden, 6 to 8 minutes.

13. 13

    Lift cookies with a small offset spatula, and quickly drape over a rolling pin to cool.

14. 14

    Repeat with remaining batter.

15. 15

    Cookies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

No additional tips available.