Spiced Brown Butter and Walnut Tuille Cups Recipe

Posted by
Rate It!
Spiced Brown Butter and Walnut Tuille Cups
Add your photo!
Ingredients
8
Count
Nutrition
98
Calories
Comments Print recipe

Ingredients:

  • 2 large egg whites
  • 1/2 cup sugar
  • pinch of salt
  • 2/3 cup minus 1 tbsp all purpose flour
  • 1/4 cup (about) finely chopped walnuts

Directions:

  1. Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper or nonstick silicone baking mats. Arrange four 3/4-cup custard cups upside down on work surface.
  2. Stir butter in heavy small saucepan over medium heat until nutty brown and milk solids are dark brown, 6 to 7 minutes. Carefully pour browned butter into small bowl and cool slightly.
  3. Combine egg whites, sugar, five-spice powder, and salt in medium bowl; whisk until mixture is foamy, about 1 minute. Add warm browned butter, leaving dark brown milk solids behind in bowl; whisk until blended. Whisk in vanilla. Add flour and whisk until blended and smooth.
  4. Drop batter by scant tablespoonfuls onto prepared baking sheets, spacing 4 inches apart (about 4 per sheet). Using small offset spatula, spread each to 5-inch round (batter will be spread very thin). Sprinkle generous 1/4 teaspoon finely chopped walnuts over each.
  5. Bake tuiles, 1 sheet at a time, until evenly golden all over, about 11 minutes. Working quickly and using wide metal spatula, carefully lift each tuile from sheet and immediately drape over custard cup and press to mold to cup, making cookie bowls. Cool until tuiles are set. Carefully remove tuiles from cups and place on rack to cool completely. Repeat procedure with batter and walnuts on cool baking sheets, making total of 12 cookie bowls (to allow for any breakage). For additional cookies, if desired, drop remaining batter onto baking sheets by teaspoonfuls, spacing 2 inches apart, and bake until evenly golden. Transfer to rack and cool. DO AHEAD: Cookie bowls and cookies can be made 2 days ahead. Store airtight at room temperature.
  6. *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
  7. Per serving (1 tuile cup): 104.0 kcal calories, 55.2 % calories from fat, 6.4 g fat, 3.3 g saturated fat, 14.0 mg cholesterol, 10.5 g carbohydrates, 0.2 g dietary fiber, 6.9 g total sugars, 10.3 g net carbohydrates, 1.5 g protein Nutritional analysis provided by Bon Appétit
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 98.34 Kcal (412 kJ)
Calories from fat 74.21 Kcal
% Daily Value*
Total Fat 8.25g 13%
Cholesterol 17.81mg 6%
Sodium 18.3mg 1%
Potassium 24.93mg 1%
Total Carbs 5.35g 2%
Sugars 5g 20%
Dietary Fiber 0.19g 1%
Protein 1.31g 3%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 0.1mg 0%
Calcium 4.1mg 0%
Amount Per 100 g
Calories 455.19 Kcal (1906 kJ)
Calories from fat 343.52 Kcal
% Daily Value*
Total Fat 38.17g 13%
Cholesterol 82.43mg 6%
Sodium 84.69mg 1%
Potassium 115.41mg 1%
Total Carbs 24.75g 2%
Sugars 23.16g 20%
Dietary Fiber 0.86g 1%
Protein 6.08g 3%
Vitamin C 0.3mg 0%
Vitamin A 0.4mg 3%
Iron 0.4mg 0%
Calcium 19.1mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top