Amy Beeman is the newest addition to The Rieger. She is the new pastry chef and shared a sweet recipe with us.
Grits Tuile Cookie
- 1/3 cup all-purpose flour
- 2 Tablespoons grits (finely ground - or cornmeal will work)
- 3 large egg whites
- 3/4 cup sugar
- 4 oz (8T) butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
Whisk the sugar and egg whites until combined. Add the melted butter while whisking. Lastly, add the flour and grits and whisk until completely smooth. Refrigerate the batter for at least one hour before using.
When ready to make the tuiles, line a baking sheet with a silpat, or parchment paper that has been greased, and preheat your oven to 350 degrees. Use a tablespoon, and depending on what size and shape you'd like your tuiles to be, spoon about 2 teaspoons of batter (filling the tablespoon 2/3 of the way) onto your baking sheet. Using an offset spatula, or the back of a spoon, spread the batter thinly into a rectangular shape. Bake for 6-8 minutes or until they are golden brown. Remove from the oven, and working quickly, wrap the cookies around the handle of a wooden spoon or drape over the bottom of a cupcake pan. They will crisp up very quickly, so if you are making many at a time, you can put the pan back in the oven for a few seconds to heat them back up.