Imagine a cookie with the flavor of a coconut macaroon, with a undertone of salted caramel. Sort of like the flavor of Girl Scout Samoa/Caramel deLite cookies. Now imagine that this cookie has the crisp texture of a potato chip. That is what these tuiles taste like.
The original recipe comes from a Seattle-based pastry chef, Laurie Pfalzer. When she baked for the bistro at the Salish Lodge and Spa, she used the tuiles as a garnish for creme brulee and layered them with strawberries and whipped mascarpone.
I haven’t decided what to do with these cookies yet. Layer them with lemon curd/whipped cream/strawberries? Drizzle them with chocolate or sandwich them with chocolate (like Brussels cookies or lace cookies)?
The batter is extremely easy to mix up. The tricky part is shaping. The sticky batter must be patted out into thin rounds. This is fiddly work.
The original recipe called for baking the tuiles at 350 for 8-10 minutes, but my tuiles did not bake evenly that way. I had better luck baking them at 250 for a half hour.