White Chocolate Peppermint Tuile Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 60 cookies
Ingredients
  • For the tuile cookies
  • ½ cup unsalted butter, softened
  • ⅔ cup confectioner's sugar
  • 1 cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 4 egg whites
  • pinch of salt
  • white chocolate peppermint mousse, recipe below
  • sprinkles & crushed peppermint for decorating, optional
Instructions
  1. Preheat the oven to 400F and line a cookie tray with parchment paper. Place your tuile template on top of the parchment paper and set aside.
  2. Sift together the flour, cocoa powder, and salt into a medium-sized bowl and set aside.
  3. In the bowl of a stand mixer, beat the softened butter for 2-3 minutes then add in the confectioner's sugar. Cream together for 4-5 minutes until smooth.
  4. Add in the egg whites, one at a time. The mixture may look 'curdled' but just keep mixing and scraping the sides of the bowl.
  5. Lastly, add in the flour-cocoa mixture all at once and mix until just combined. The batter will be thick.
  6. Using an offset spatula, thinly spread the batter into tuile template, scraping away excess. Once all molds are filled, gently peel the template off of the parchment paper (my template made 6 cookies at a time).
  7. Bake the cookies for 3-4 minutes (depending on thickness). Remove from oven and quickly roll the tuiles, while hot, into a cone shape. Set the cookies on a wire rack to cool completely. If you're unable to roll all the tuiles without them breaking, pop the remaining tuiles back into the oven for an additional 30-60 seconds to 'warm-up' then continue rolling.
  8. When ready to serve, place the white chocolate peppermint mousse into a piping bag. Cut a hole in the bag that's about a ½ inch wide (to ensure the peppermint candy fits through) and fill each of the chocolate tuile cones. Decorate with sprinkles or additional crushed peppermint as desired.
  9. Serve immediately as these cookies do not keep well once assembled.
Notes
I highly advise you make the tuile cookies the day you plan to serve them or else they become soft. Serve immediately upon filling with the mousse. The longer the cookies sit with the mousse, the softer the cookies become.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/white-chocolate-peppermint-tuile-cookies/