Chocolate-Cinnamon Tuiles
Makes about 36 pieces with a 2.5-inch diameter
  • 1 large egg white
  • 3 tablespoons caster sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cocoa powder
  • ½ teaspoon ground cinnamon
  1. Preheat oven to 200 degrees Celsius. Draw the template on a baking parchment and place it on a baking sheet. Set aside.
  2. Place the egg white in a clean, dry and grease-free bowl. Using an electric mixer, whisk the egg white on medium-high speed until soft peaks form. Add in sugar, tablespoon by tablespoon, beating on high speed until a smooth and glossy mixture is obtained with semi-stiff peaks. Sift in the flour and fold in until fully incorporated. Fold in the melted butter as well. Transfer 3 tablespoons of the mixture into a small bowl and set aside.
  3. Sift the cocoa and cinnamon over the remaining mixture and fold in until fully incorporated. Drop tiny spoonfuls of batter on the template and using a palette knife, spread onto the template. Drizzle a little bit of the reserved plain mixture over and use a toothpick to create a marbling effect.
  4. Bake for 4 to 6 minutes until just set. Working quickly and carefully (take care not to burn yourself), use a palette knife to lift up the cookie and drape it over a rolling pin. Press down gently using the palette knife and the tip of your finger nail to form a curved shape. If the cookies has cooled and became hard before you can shape them, return the cookies back into the oven for another 30 seconds to 1 minute.
  5. Let the tuiles cool completely then transfer them into an airtight container.
Naggy Notes
- Adapted fromĀ Cookies by Hilaire Walden
Recipe by Foodie Baker at