Olive oil is a perfect (and extra-flavorful) nondairy alternative to butter for these tuiles, which defy logic by being both gossamer (potato starch gives them a melt-in-your-mouth quality) and sublimely crisp.
·If cookies become too crisp to curl, return to oven to soften 1 minute.
·Cookies keep in an airtight container at room temperature 1 week.
Recipe information
Total Time
45 min
Yield
Makes about 18 cookies
Ingredients
Equipment:
Preparation
Step 1
Preheat oven to 375°F with rack in middle. Line a large baking sheet with liner.
Step 2
Whisk together sugar and egg white until sugar has dissolved. Whisk in remaining ingredients until smooth.
Step 3
Spoon 1/2 tablespoon of batter for each cookie, 2 inches apart and in staggered rows, on baking sheet (about 6 cookies), spreading with offset spatula into 4-inch-long cookies (straight or curvy). Bake until pale golden, 7 to 8 minutes. Transfer cookies, while still hot, with a spatula to a rack to cool completely, or curl cookies by draping them over a rolling pin to cool.
Step 4
Cool sheet and liner before baking more tuiles in same manner.
