| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter; softened |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Vanilla |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg white |
| 2 |
tb |
All-purpose flour |
| 1/4 |
c |
Old-fashioned rolled oats |
INSTRUCTIONS
Preheat the oven to 425F. and butter generously 2 large baking sheets.
In a small bowl cream together with a wooden spoon butter, sugar, vanilla,
cinnamon, and salt. Add egg white and whisk until smooth. Stir in flour and
stir in oats thoroughly. Drop batter by rounded teaspoons 4 inches apart
onto prepared baking sheets. With the back of the spoon spread batter into
2 1/2-inch rounds and bake, 1 sheet at a time, in middle of oven 4 to 6
minutes, or until edges turn golden. Immediately transfer tuiles with a
metal spatula to a rolling pin and cool in curved shapes. Tuiles may be
made 1 day ahead and kept in an airtight container.
Makes about 12 tuiles.
Gourmet May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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