-
1
In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds.
-
2
Add the confectioners' sugar and flour and mix until combined.
-
3
Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all.
-
4
Refrigerate the batter for 30 minutes.
-
5
Preheat the oven to 350 degrees F. Have a rolling pin at hand.
-
6
Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
-
7
Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle.
-
8
Repeat to form more tuiles, baking only 6 to 8 at a time.
-
9
Refrigerate the remaining batter while you bake the tuiles.
-
10
Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges.
-
11
Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set.
-
12
Repeat with the remaining batter.
-
13
Store the tuiles in a cool dry place in an airtight container for up to 1 week.
