Tuile with berries and whipped cream
Description
The recipe won't take much time. A recipe for making thin, crispy Italian tuile cookies with strawberries, blueberries, raspberries, and whipped cream. Instead of berries, you can use peaches. Serve chilled.
Instructions
- 1
Step 1
1. In a bowl, mix flour with sugar. Beat egg whites with vanilla and add to the flour mixture. Add butter and whisk until smooth. Cover with a lid and refrigerate for 30 minutes.
- 2
Step 2
2. Peel and slice the berries. Preheat the oven to 175 degrees.
- 3
Step 3
3. Place 1 tablespoon of batter onto the prepared baking sheet and, using a small spatula, carefully spread it out. It should be about 10 cm in diameter. Add another 3-4 tablespoons of batter onto the baking sheet, leaving about 7 cm between each cookie.
- 4
Step 4
4. Bake for 10-15 minutes, until the edges are golden brown and the centers are light brown. Let the cookies cool on the baking sheet for 30 seconds, then transfer them to a wire rack and let cool for another 30 seconds before shaping.
- 5
Step 5
5. You can shape the cookies any way you like using a rolling pin, cups, spoons, etc. Let the cookies cool completely before serving. Store the cookies in an airtight container.
- 6
Step 6
6. In a bowl, use a mixer to beat the cream and sugar together on high speed. Add vanilla and beat until thick peaks form. Decorate the cooled cookies with whipped cream and berries.
- 7
Step 7
7. If desired, the cookie can be rolled into a tube.