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Shape some tuiles into cups, then use the remaining batter to make cookies to serve alongside.
Ingredients
Makes about 12 tuile cups ( plus additional small cookies)
Special equipment
Step 1
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
Step 2
Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
Step 3
Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
Step 4
Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
Step 5
Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD:饼干可以疯狂的碗和饼干e 2 days ahead.Store airtight at room temperature.
Step 6
*A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
Nutrition Per Serving
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Reviews (2)
Back to TopI made these cookies for the pear sorbet recipe they were connected with. I thought they were delicious. I did find it necessary to make the cookies much larger than suggested so they would mold over the cups. They were also a little tricky to shape and cooled very quickly so it's important to work fast. You can't really taste the Chinese 5-spice powder so I may up it when I make them again if I'm using them to serve the pear sorbet.
milnersf
12/16/2009
I replaced the flour with soy flour to make it gluten-free. The cookies turned out great. They were a little difficult to get off the parchment paper because they are a little sticky but i just held on tight to the parchment and pushed my metal spatula under it with force. To make the cups, I actually put the cookie inside my ramekins to form the cookie cups as my cookies were not wide enough to go around the ramekins on the outside. Tasted great! My recipe made exactly 12 - no leftovers. I used these for the cranberry-vanilla sorbet (Nov 2009) and it was excellent.
joanh2848
Austin, TX
11/16/2009