Cat's Tongue Cookies (Tuiles) - French Style Cookies from a Convection Oven

Name: Cat's Tongue Cookies (Tuiles) - French Style Cookies from a Convection Oven
Total time: 2700 s
Yield: 9 pairs
Cuisine: American
Ingredients: 1 1/2 tablespoons all-purpose flour (about 20 grams); 1 1/2 tablespoons egg whites (about 20 grams, not a full egg); 1 1/2 tablespoons powdered sugar (about 20 grams); 1 3/4 tablespoons cold unsalted butter (about 25 grams); Vanilla extract, if available

Mameaw wymm93 マミヤオです @superbear_kitchen

Bangkok

After adjusting the recipe for a long time and making these cookies six times with a convection oven, I'm ready to share how to make Cat's Tongue Cookies, also known as Tuiles, a French cookie. These are similar to the famous Shiroi Koibito cookies from Japan. Let's try making them! Today, I'll use a square tuile mold, but if you don't have one, don't worry. You can get creative! Tuile molds can be found online, and I found one for as low as 40 baht.

Mameaw wymm93 マミヤオです @superbear_kitchen

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Ingredients

45 minutes

9 pairs

1 1/2 tablespoonsall-purpose flour (about 20 grams)
1 1/2 tablespoonsegg whites (about 20 grams, not a full egg)
1 1/2 tablespoonspowdered sugar (about 20 grams)
1 3/4 tablespoonscold unsalted butter (about 25 grams)
Vanilla extract, if available

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Steps

45 minutes

1

Preheat the oven to 350°F (175°C) for 10 minutes. Then, beat the butter until it breaks into small pieces. For this cookie, all steps should be completed without the mixture becoming too runny. Once the butter is in small pieces, sift in all the powdered sugar at once and beat until combined. The picture shows the butter mixed with powdered sugar.
2

Next, add all the egg whites and vanilla extract, if using, and beat until combined. The mixture will become more liquid, but don't worry. It should still be slightly sticky when you lift the whisk.
3

Sift in all the flour and mix until combined. The mixture should remain a creamy butter consistency, not too soft or runny.
4

Use your creativity to spread the mixture onto the mold. Today, I'm using the bottom of a 7x7 mold since I don't have a baking tray.
5

Bake at 350°F (175°C) for 10 minutes, depending on your oven. From my adjustments, it should be between 340-350°F (170-175°C) and no more than 10-12 minutes. After 10 minutes, the cookies will still be soft, but don't worry. Gently remove them and let them cool to become crispy.
6

Store in an airtight container to keep them crispy. Today, I didn't make a filling, but for a simple filling, melt your favorite chocolate and spread it on the mold or pipe it in the center and sandwich them together.
7

If you don't have a mold, use a piping bag. If you don't have a piping bag, I made one from parchment paper. Make it thin, as the cookies will spread just a little if the mixture isn't too runny.
8

It's possible to make them without a mold.