Майер Лимон Lace Tuiles
Тези туили са маслени и леки като традиционната версия, но те имат добавена блясък и тор, благодарение на добавянето на лимона на Майер. Тяхната тръбна форма се постига чрез валцуване на дисковете около дръжката на дървена лъжица, докато те са все още топли от фурната.
Източник: Марта Стюарт Ливинг, декември 2008 г.
добив
Съставки
инструкции
Бележките на готвача
Тестото за тези бисквитки трябва да бъде
направени най-малко нощта преди печене
но ще държат, покрити и охладени,
за една седмица.
направени най-малко нощта преди печене
но ще държат, покрити и охладени,
за една седмица.
Shaun
27.04.2023 @ 04:17
These lemon tuiles are oily and light like the traditional version, but they have added shine and texture thanks to the addition of Meyer lemon. Their tube shape is achieved by rolling the discs around the handle of a wooden spoon while they are still warm from the oven. Source: Martha Stewart Living, December 2008. Makes 54.
Ingredients:
3/4 cup plus 1 tablespoon and 1 teaspoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons fresh Meyer lemon juice, strained (from 4 lemons) or substitute regular lemons
1 tablespoon fresh orange juice, strained
3 1/2 ounces (7 tablespoons) unsalted butter, melted
1/2 teaspoon finely grated Meyer lemon zest, or substitute regular lemons
1/4 teaspoon finely grated orange zest
Instructions:
1. Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices and beat until combined. Slowly pour in melted butter, then increase speed to medium. Add lemon and orange zests and continue to beat until combined. Cover and chill overnight (or up to 1 week).
2. Preheat oven to 350 degrees. Drop spoonfuls of dough, 1 teaspoon per cookie, onto a baking sheet lined with a silicone mat, spaced at least 2 inches apart. (Chill remaining dough between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until evenly light golden, 10 to 12 minutes. Let cool on sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll around the handle of a wooden spoon. Let stand until hardened. (If cookies become too hard to roll, return to oven until warm and pliable.) Repeat with remaining dough. Validated “tuiles” will keep, layered between parchment and covered, for up to 3 days.
Chefs Notes:
The dough for these cookies should be made at least overnight before baking but will keep, covered and chilled, for up to 1 week.