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1
Sift the flour, sugar, and salt into a small mixing bowl.
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2
Add the egg whites and then the melted unsalted butter, and whisk until just combined.
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3
Set the batter aside to rest for 1 1/2 hours before using, or cover and refrigerate for up to 3 days.
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4
Preheat the oven to 350F.
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5
Heavily butter 3 pieces of parchment paper, and place one each on three baking sheets.
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6
Using 1 1/2 Tbsps.
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7
per tuile, spoon the batter onto the baking sheets, 5 per sheet.
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8
The cookies should be at least 2 inches apart, as they spread during baking.
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9
Dipping a finger in the milk first, spread each cookie into a 3-inch round.
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10
To insure even baking, make the edges no thinner than the centers.
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11
Bake the tuiles 8 to 10 minutes, or until the edges are golden and the centers are just beginning to color.
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12
Remove the cookies from the oven.
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13
As soon as they are cool enough to handle, remove the tuiles from the baking sheets and drape them around rolling pins or wine bottles.
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14
If the cookies become too cool and stiff to bend, return them to the oven for a minute or so and they will soften up.
