Daring Bakers January - Tuiles

This was my first daring bakers challenge and I am so excited. And a challenge it was. I don't think I would have ever thought of making these if it wasn't on daring bakers. I'm not sure I mastered it but i tried! Mine were a little bit thicker and chewier then I think they are supposed to be, and I can't say that it was the most creative creation. But completed it is.

I made two similar creations. One was Cookie bowls with ice cream, the other was pink wafers to make an ice cream sandwich. Both lots of cookies with edged with chocolate.

 

This month's challenge is brought to us by Karen of Baking Soda and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Tuiles with banana split ice cream and strawberries

Ingredients

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner’s sugar
dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
pink food
chocolate, melted to decorate

Method

Cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up.

Outline the desired shape on a piece of parchment paper. Use a spatula to spread the mixture into shape. Leave some room in between shapes. Mix a small amount of batter with the food coloring to make alternate coloured cookies. 

Bake in preheated over (180C/350F) for about 5 minutes or until edges are golden brown. Immediately remove from baking sheet and shape or bend into desired shape. There have to be shaped  when still warm.