Vanilla or Chocolate Tuiles

Instructions

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inches in diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicone mat and place the stencil on it. Using a small offset spatula, place a small amount of batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes.
• Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.