This delicate pastry (it's not a cookie!) is a light, delicious, crisp treat with a mild but distinctive coffee flavor. Jazz it up with whipped cream, or serve with--yep--more coffee!
Step 1: Ingredients and mixing instructions
1 cup powdered sugar (I made mine--1 cup of granulated sugar and 1 T. cornstarch in a blender, blended to a powder)
1 stick butter, softened
4 egg whites
1 t. vanilla
1 cup all-purpose flour
3 T. milk
2 T. instant coffee, crushed to a powder
Preheat the oven to 325º. Cream the sugar and butter.
Beat in the egg whites and vanilla.
Blend in the flour, but don't overmix. Add the crushed instant coffee and blend well.
Add the milk. Your batter should be about the same consistency as cake batter. If it's not, add a few drops more milk.
Spray your cookie sheet with cooking oil. Spoon batter onto the sheet, about a tablespoon per serving. Smooth the batter out, making sure the centers are a bit flatter than the edges. Your goal is to create a very thin product. They're going to spread a little in the oven, so don't try to get more than 8 or 9 on the sheet at a time.
Set your timer for 8 minutes and bake at 325º. The tuiles should look fairly dry but not dark brown on the edges. Depending on your oven, you might need to let them bake for 9 to 10 minutes, but watch them closely.