Tuile cups are formed when tuile cookies are draped over cups instead of rolled as cigars or cones after baking. They make beautiful edible cups for ice creams. Simply adding a few edible flowers into the basic tuile recipe ( adapted from Martha Stewart), will give your dessert even more “oohs!” and “ahs!”
This recipe uses pinks (Sweet Williams, Carnations or Gillyflowers), but you can use any edible flower. Use slightly less flowers if they are very strongly flavoured.
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup confectioners’ sugar, sifted
- 2 large egg whites, room temperature
- 1/2 cup all-purpose flour
- 1/4 cup dianthus flowers + more for decoration if needed
Preheat oven to 200C.
Pulverize the dianthus petals with the sugar.
Beat butter and sugar on medium speed with a paddle attachment until fluffy, about 5 minutes. Beat in egg whites, one at a time. Add flour, and beat to combine.
Line a baking sheet with baking paper and use an offset spatula to spread a thin layer of batter in a 15cm circle pattern. Repeat, making one more circle. Bake for about 4 minutes, until just golden around the edges.
Working quickly while the tuiles are still warm, remove them from the baking sheet and drape each cookie over a coffee cup. You can gently press on the them to form the cup shape with a clcean kitchen towel.
Spread and bake remaining batter.
They are best used immediately, but should keep well for a few days in a cool and dry place.