Orange Corkscrew Tuiles
- 1/4 cup sugar
- 1 tablespoon finely chopped fresh orange zest
- 2 tablespoons unsalted butter, softened
- 1 large egg white
- 1/4 teaspoon vanilla
- 2 tablespoons all-purpose flour
- a nonstick bakeware liner such as a Silpat; a small offset spatula; 4 wooden spoons with round handles or 4 pencils
- Put oven rack in middle position and preheat oven to 400u0b0F. Put nonstick liner on a baking sheet.
- Grind together sugar and zest in a food processor 1 minute. Add butter and blend until combined well, then add egg white, vanilla, and a pinch of salt and blend until incorporated. Add flour and pulse until just combined.
- Spoon 1/2 teaspoon batter in a 5-inch line at one end of nonstick liner, then spread into a strip (about 3/4 inch wide and 5 inches long) with offset spatula. Make 3 more strips on same liner and bake until golden all over, 5 to 7 minutes. Cool strips on baking sheet 30 seconds (to facilitate removal), then carefully remove 1 strip with cleaned spatula and invert onto a work surface. Working quickly, wrap strip twice in a spiral around handle of a wooden spoon and transfer (still wrapped around handle) to a rack to cool and harden, about 1 minute. Repeat with remaining strips. (If strips become too brittle to work with, return to oven a few seconds to soften.) When cool and hard, remove wooden spoons and transfer tuiles to a tray. Make more tuiles in same manner, cooling and cleaning nonstick liner and spatula between batches.
sugar, fresh orange zest, unsalted butter, egg white, vanilla, flour, nonstick bakeware liner
Taken from www.epicurious.com/recipes/food/views/orange-corkscrew-tuiles-231516 (may not work)