Maple-Walnut Tuiles

To give them their curved form, the tuiles are draped over a rolling pin when they’re hot from the oven. So measure your rolling pin and figure out how many 4-inch cookies you’ll be able to drape over it at once. That’s how big your batch of cookies should be. But you don’t have to shape them if you don’t want to—they’re just as delicious flat.

• 
  
  Cooking spray (if baking on parchment)
  
  


• 
  
  2 large egg whites
  
  


• 
  
  1/4 cup granulated maple sugar or firmly packed light brown sugar
  
  


• 
  
  Pinch table salt
  
  


• 
  
  1/4 cup pure maple syrup (preferably Grade B)
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  3 oz. (2/3 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. finely chopped walnuts
  
  

Tip:

It’s worth seeking out the granulated maple sugar, as it elevates these cookies into something truly special.

Position a rack in the center of the oven and heat the oven to 350ºF. Line four cookie sheets with nonstick baking liners or parchment paper sprayed with cooking spray. If shaping the tuiles, have a rolling pin at the ready.

In a medium mixing bowl, combine the egg whites, sugar, and salt. Whisk until blended and a bit foamy, about 1 minute. Add the maple syrup, melted butter, and vanilla and whisk until blended. Add the flour and continue to whisk until smooth and blended.

Drop the batter by scant tablespoonfuls onto the prepared cookie sheets, positioning them about 4 inches apart (you should be able to fit 4 to 5 to a cookie sheet, but bake only as many as you can drape over your rolling pin, if you plan to shape them). Spread each round of batter into a 4-inch circle with the back of a spoon (use a circular motion to spread the batter outward from the center.)

Sprinkle about 1/4 tsp. of the walnuts over each cookie. Bake until the cookies are browned around the edges and in spots toward the center, 7 to 9 minutes. The cookies will inevitably be slightly uneven and, therefore, will have a few darker-brown spots. Not to worry —they’ll still taste good. Don’t underbake or the cookies won’t be crisp.

Working quickly, move the cookie sheet to a rack. Using a metal spatula, lift off the hot cookies one by one and, if shaping, immediately drape them over the rolling pin. Let cool until set, about 1 minute. Carefully remove the tuiles from the rolling pin and set them on a rack to cool completely. If not shaping, immediately transfer them to a rack.