Vanilla Tuiles

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.

   Tip: Use a fan oven for even cooking.

2. 2

   In a medium bowl, whisk together the flour, salt, baking powder, and vanilla bean powder.

   Tip: Sift the dry ingredients for an even texture.

3. 3

   In a large bowl, beat the butter and caster sugar until pale and fluffy.

   Tip: Use a hand mixer for best results.

4. 4

   Add the egg whites one at a time, beating well after each addition.

   Tip: Make sure each egg white is fully incorporated before adding the next.

5. 5

   Beat in the vanilla extract.

   Tip: Use a high-quality vanilla extract for the best flavor.

6. 6

   Gradually add the flour mixture to the butter mixture, beating until just combined.

   Tip: Don't overmix, or the tuiles will be tough.

7. 7

   Sift the confectioner's sugar over the mixture and fold until just combined.

   Tip: This will help prevent the tuiles from becoming too crumbly.

8. 8

   Add the unsalted almonds and fold until just combined.

   Tip: Be careful not to overmix.

9. 9

   Cover the mixture and rest for 30 minutes.

   Tip: This will allow the flour to absorb the liquid ingredients.

10. 10

    Spoon the mixture into a piping bag fitted with a large round tip.

    Tip: Use a piping bag with a long tip for best results.

11. 11

    Pipe the mixture into long, thin strips, about 5cm wide.

    Tip: Make sure the strips are evenly spaced for even cooking.

12. 12

    Dust the tuiles with coffee and serve.

    Tip: These cookies are best served fresh, but can be stored in an airtight container for up to 3 days.