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Recipe of the Week: Pumpkin Seed Tuiles
By
Danielle Sucher
Published Feb 20, 2008
Modified Mar 7, 2008
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By
Danielle Sucher
Published Feb 20, 2008
Modified Mar 7, 2008
Share
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These thin, crispy cookies are the perfect garnish for any creamy dessert and, fair warning, they're absolutely addictive on their own as well. Try them with chocolate mousse, perhaps, or shape them into tiny cones to dish small bites of ice cream as an hors d'oeuvre.
Pumpkin Seed Tuiles
1 1/3 C pumpkin seeds
1/2 C + 2 tbsp sugar
1 tsp vanilla extract
A pinch of cayenne
2 egg whites
2 tbsp butter
2 1/2 tbsp cake flour
Stir together all but the butter and flour. Melt the butter and stir in.
Refrigerate overnight.
Preheat oven to 300 F.
Stir in the flour.
Drop teaspoonfuls on the baking sheet several inches apart. Spread into thin circles with the back of a large spoon that has first been dipped in cold water.
Bake for about 18 minutes, until crisp.
Tagged
baking
cookies
Danielle Sucher
ice cream
pumpkin seeds
recipes
Danielle Sucher
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