Active Time

　　45 min

　　Total Time

　　1 1/4 hr

　　These thin cookies resemble the strip of lemon peel that's often served with a cup of espresso.

　　

Ingredients

Makes about 6 dozen cookies

　　1/2 cup sugar

　　2 rounded tablespoons finely grated fresh lemon zest (from 4 lemons)

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1/2 teaspoon vanilla

　　2 large egg whites

　　1/4 cup all-purpose flour

　　

Special Equipment

a nonstick bakeware liner such as Silpat; a pastry bag fitted with a 1/4-inch plain tip; a small offset spatula; a 1 1/2- to 2-inch diameter rolling pin or wooden dowel

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.

　　

Step 2

Grind sugar and zest in a food processor, pulsing 4 or 5 times, until combined well, then transfer to a bowl. Add butter and vanilla and beat with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low, then add egg whites and mix until just combined, about 30 seconds. Add flour and mix until just combined, about 30 seconds.

　　

Step 3

Transfer batter to pastry bag and pipe 12 (3-inch-long) lines, about 1 inch apart, on baking sheet. (Be careful not to squeeze bag too hard — lines should only be 1/4 inch wide.)

　　

Step 4

Bake tuiles until edges begin to brown, 7 to 9 minutes. Let tuiles stand on baking sheet 20 seconds (just long enough to allow them to firm up slightly), then transfer with offset spatula to rolling pin (stabilized on a cooling rack), draping them diagonally and wiping spatula clean before transferring next cookie. (If cookies become too crisp to drape, put them back in oven for a few seconds to soften.) Make more tuiles in same manner, using a cool baking sheet and wiping nonstick liner clean with paper towels between batches.

　　Cooks' note:

　　Tuiles can be made 5 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.