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- 4 ½ tablespoons unsalted butter, melted and cooled
- ⅓ cup plus 1 tablespoon all-purpose flour
- ⅓ cup plus 1 tablespoon powdered sugar
- dash of fine sea salt
- 1 large egg white, lightly beaten
- Dutch Process Cocoa Powder and melted chocolate, optional
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Arrange a work surface with several 1-cup bowls placed upside down.
- In a medium mixing bowl, whisk together the flour, sugar and salt. Add the melted and cooled butter and the lightly beaten egg white. Whisk until blended and smooth. Drop batter by heaping tablespoons onto the baking sheet. Using the back of a small spoon, spread the batter until it forms a 6-inch circle. The batter will be very thin but make sure it is even.
- Bake the tuiles until lightly browned, 8 - 10 minutes. Working quickly remove the tuile from the pan using a large wide metal spatula and lift the cookie over the inverted bowl. Drape a clean paper towel over the tuile and press the sides down around the bowl to mold. Cool until the cookie is set. Remove to a wire rack to cool completely. When making the next batch, do not place the dough on a hot cookie sheet. Work on a cool surface lined with parchment paper and carefully lift the paper onto the cookie sheet when ready to bake.
- Garnish as desired. Store in an airtight container at room temperature until ready to serve. May be made up to two days in advance.
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