Light vanilla tuiles contain a layer of tart lingonberry jam.
Tuile recipe adapted from Gourmet.
- Yield:makes about 12 sandwich cookies
- Active time: 25 minutes
- Total time:35 minutes
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 2 egg whites, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon vanilla extract
- 1/8 teapoon salt
- 1/2 cup lingonberry jam
Preheat oven to 350° F. Line two baking sheets with Silpats.
In the bowl of a food processor, combine, flour, sugar, egg whites, butter, vanilla extract, and salt. Pulse until batter is smooth.
Place one teaspoon of batter on the baking sheet and gently smooth into a 3 inch circle. Batter should be as even as possible. Continue spooning out batter, keeping circles at least two inches apart.
Bake cookies until golden on the edges, about 7 minutes. Let cool without removing from baking sheets.
When cookies have cooled to room temperature, gently remove them from the baking sheet. Spread a cookie with 1 teaspoon jam. Place another cookie on top and set aside. Continue to assemble sandwiches until cookies have run out.