Ingredients
2 cups confectioners' sugar
1 1/4 cups all-purpose flour
1/8 teaspoon coarse salt
10 1/2 tablespoons unsalted butter, melted and cooled
6 large egg whites, lightly beaten
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
Preparation
Sift together confectioners’ sugar, flour, and salt in a large bowl. Make a well in the center. Add butter, egg whites, cream, and vanilla. Stir until well combined; strain through a fine-mesh sieve. Refrigerate, covered, at least 2 hours or up to 2 days.
Preheat oven to 375 degrees.
Place a leaf stencil in corner of a nonstick baking mat. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat filling baking mat with leaves. Transfer baking mat to a baking sheet. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies and quickly drape over a rolling pin to cool, if desired.
Repeat process with remaining batter. Store leaves in an airtight container at room temperature up to 2 days.
