After all the cooking yesterday my sprained foot was slightly sore and everyone insisted that I should not cook today, but how could I waste a beautiful day by just sitting and watching tv. So, I decided to make something simple and fun; something that would distract me from my aching foot. I know that everyone likes vanilla drops from Nilgiri's, so I decided to make something of the sort.
Today, I made chocolate and vanilla Tuiles, which is a vanilla wafer rolled up when it's hot to create a crispy cylindrical treats. Usually they are filled with whipped cream or pastry cream, but they're delicious and crispy even if they're eaten plain. Sometimes when you get a fancy dessert you might get in a tuile that was draped around a cup, hence delivering a cup shaped cookie. Sometimes you find them poked into your ice-cream sundaes. These magical treats taste like thinner, crispier waffle cones and they are incredibly light. My Acha would've loved these cookies because he loves light and crispy biscuits. This morning when I spoke to him I had mentioned I was about to make these cookies and both Acha and Amma seemed very excited about it. Well, I'm just glad they came out like they should have. Sometimes when you look at a recipe it somehow intimidates you and you end up thinking that well, maybe you should just leave these recipes up to the experts. But, it's only when you try them that you realize that you are just one obstacle away from being one yourself. Well, I hope you enjoy this recipe.
- 1/2 cup of powdered sugar
- 1/2 cup of flour
- 1/4 cup of butter
- 2 egg whites
- 1 tsp of vanilla essence
- Whisk the egg whites with the vanilla essence and then stir in the flour and sugar. After which add in the melted butter.
- Combine and stir till the batter is even and there are no lumps.
- Refrigerate the batter for 30 minutes.
- If you want to make chocolate tuiles add 1 tbsp of cocoa powder to the batter after it has been cooled.
- Line the baking tray with a silicone baking sheet or a greased sheet of wax or butter paper.
- Pre-heat the oven at 350 degrees Fahrenheit or 175 degrees Celsius.
- Spoon 1 tbsp of the batter onto the sheet and with a butter knife or the back of your spoon spread the batter around into a 4 inch circle. Almost like spreading a small dosa.
- Keep each circle at least 3 inches apart.
- You might have to bake the cookies in batches as you do not want it to spread into each other. 3 or 4 at a time works perfectly on a large baking sheet.
- Bake for 9 to 12 minutes making sure that the cookies do not burn. As they are wafer thin they have a tendency to bake very fast.
- Pull the cookies out of the oven and quickly roll them over a cylindrical object. You can use a rolling pin to get large cylinders and a drink stirrer to get smaller ones. This step is fairly difficult as the cookies are very hot and one must do this step really quickly for if the cookie cools they become hard and brittle. This would make it hard to mold them.