Tuile Scrolls
- 1 large egg white, room temperature
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 tablespoon unsalted butter, melted
- 1 tablespoon heavy cream
- 1/4 teaspoon pure vanilla extract
- 2 blue candy sour belts (see Sources, page 342)
- Preheat oven to 375F.
- Prepare template: Cut a 2-by-3-inch rectangle from the center of a piece of flexible plastic (discard cutout center).
- With electric mixer on medium speed, beat egg white and sugar until combined.
- Beat in flour and salt.
- Add butter, cream, and vanilla; beat until just combined.
- Place template on a Silpat-lined rimmed baking sheet.
- Spoon 1 teaspoon batter onto center; spread thinly with an offset spatula.
- Repeat to fit six on a sheet.
- Bake, rotating sheet halfway through, until pale golden around edges, about 6 minutes.
- Immediately loosen cookies with offset spatula; turn over, bottom side up.
- Starting at a short side, quickly roll one cookie halfway around a skewer, then roll up other side around another skewer until two sides meet.
- Transfer to a wire rack; let cool.
- Repeat with remaining tuiles.
- (If cookies become too cool to shape, briefly return to oven.)
- Repeat with remaining batter to make 24 tuiles.
- Cut candy belts into quarters lengthwise, then cut crosswise into 4-inch-long strips.
- Wrap a candy strip around each scroll, and tie to secure.
- Scrolls can be stored up to 1 week at room temperature in airtight containers.
egg white, sugar, allpurpose, salt, unsalted butter, heavy cream, vanilla, sour belts
Taken from www.epicurious.com/recipes/food/views/tuile-scrolls-389958 (may not work)