Vanilla Palmiers

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.

   Tip: Use a high-quality palmier mold for even baking and easy removal.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, and salt.

   Tip: Make sure to sift the dry ingredients to remove any lumps.

3. 3

   Add the unsalted butter and mix until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

4. 4

   In a separate bowl, whisk together the egg and vanilla extract.

   Tip: Make sure to use room temperature ingredients for a lighter texture.

5. 5

   Add the egg mixture to the dry ingredients and mix until a dough forms.

   Tip: Don't overmix the dough, or it will become tough.

6. 6

   Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into desired palmier shapes using a cookie cutter or a knife.

   Tip: Use a gentle touch to avoid tearing the dough.

7. 7

   Place the palmiers on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each palmier.

   Tip: Make sure the palmiers are not overlapping, as this can cause them to stick together.

8. 8

   Bake the palmiers for 15-20 minutes, or until they are golden brown.

   Tip: Keep an eye on the palmiers after 10 minutes, as the baking time may vary depending on your oven.

9. 9

   Remove the palmiers from the oven and let them cool on the baking sheet for 5 minutes.

   Tip: This will help the palmiers to set and become easier to handle.

10. 10

    Transfer the palmiers to a wire rack to cool completely.

    Tip: This will help the palmiers to retain their shape and texture.

11. 11

    Once the palmiers are cool, roll them in confectioner's coating to coat.

    Tip: Use a gentle touch to avoid pressing the coating too hard, which can cause it to crack.