Ingredients

  • 55 grams butter, unsalted softened
  • 100 grams sugar, caster
  • ¼ cup candied orange zest minced
  • ½ teaspoon vanilla
  • 2 large egg whites
  • 30 grams plain flour
  • Candied Orange Zest
  • 1 large orange zest-1/2" wide strip
  • 65 grams sugar, caster
  • 155 milliliters water

Directions

1. Candied Orange Zest: Cover zest with cold water and bring to a boil, then drain and repeat. Drain again and pat dry. Dissolve sugar in water and bring to a boil. Add zest and simmer, stirring occasionally, until translucent and tender, about 25 minutes.
2. Cool zest in syrup, then drain, discarding syrup. Set on a rack over a baking sheet to catch drips and arrange zest on rack. separating with a fork. Dry zest 1 hour.
3. Tuiles: Preheat oven to 400*F/200*C/GM 6. Lay silpat on baking sheet.
4. Beat together butter, sugar, zest and vanilla with an electric mixer on high speed until light and fluffy. Reduce speed to low and beat in egg whites. Mixture will look curdled. Whisk in flour just until incorporated.
5. Drop 4 rounded tablespoons of batter about 3 inches apart on baking sheet. Spread batter evenly into 4-5 inch circles with back of a spoon dipped in cold water. Bake cookies in middle of oven, turning sheet 180 degrees halfway through baking until golden brown, about 10 minutes total.
6. Cool cookies 30 seconds on baking sheet then carefully remove cookies with a thin metal spatula and immediately drape over a rolling pin. When cool, transfer cookies to an airtight container. Make more cookies in same manner, cooling and cleaning pad between batches. If tuiles become too brittle to drape, warm back up for a few seconds to soften.
7. Note: Zest may be made ahead up to 1 week and kept in an airtight container. Leftover zest is a great addition to rice pudding, pound cake, or ice cream.

Notes
Notes:Original makes 12 to 14 cookies with total time of 1 hour.
Serving Ideas:Original serves 6.


Categories
Cookies
Keywords
Cookies
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