INGREDIENTS

INSTRUCTIONS

Make a stencil with the template and a rectangular piece of cardboard
larger than the template. Trace the template onto the cardboard and cut
along the lines with a utility knife. Lift the center out, creating the
stencil. Heat oven to 400 degrees. Sift 1/3 cup plus 1 tablespoon flour
with the cocoa, and set aside. Using the edge of a paring knife, scrape
seeds from the vanilla bean into the bowl of an electric mixer. Add butter
and sugar. Using the paddle attachment, beat the seeds, butter, and sugar
on medium speed until fluffy, about 5 minutes. Beat in the egg whites, one
at a time. Transfer half of the batter (2/3 cup) to a medium bowl. Fold in
the cocoa-flour mixture until well combined; set aside. Fold the remaining
flour into the remaining batter until well combined. Fit a baking sheet
with a teflon baking mat, and place the stencil on the mat. Using a small
offset spatula, spread 1 tablespoon of white batter over the stencil. Lift
stencil and remove. Fill a pastry bag fitted with a Ateco #2 plain tip with
1/4 cup chocolate batter, and pipe your message onto the tuile. Inscribed
with an inspiring word for the bride and groom on their wedding day:
"Respect," "Passion," "Trust," "Devotion," and, of course, "Love." Or use
the date of the wedding. Repeat the process to make 25 white tuiles,
reserving 1/4 cup white batter. Bake tuiles 6 minutes. Using a spatula,
remove from baking sheet, and lay over a rolling pin to curl. If tuiles
become too cool before shaping, return to the oven for 30 seconds. Let cool
completely on pin. Repeat steps with chocolate batter, using reserved white
batter for piping. Can be stored in an airtight container for up to 1 week.
Makes 50.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Winter/Spring 1998 special issue of Martha Stewart Living Weddings
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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