Gluten Free Tuilles - Daring Bakers January Challenge

It's been over 3 years since I've had an ice cream cone, so when I found out the daring bakers challenge was tuilles I knew that I wanted to shape them into cones.  These turned out delicious (albeit fragile as can be!)  I need to experiment with some other flour combinations to see if I can come up with one that is a little more malleable, but over all I feel great about my results!

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux

Following is a recipe taken from a book called “The Chocolate Book”, written by female Dutch Master chef Angélique Schmeinck.

I’ve substituted the flour with ½ cup cornstarch.

 Recipe:
Yields: 6-8 5 inch cones (or whatever shape you choose)

 Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch


 ¼ cup softened butter (not melted but soft)


½ cup sifted confectioner’s sugar


1 sachet vanilla sugar (substitute with a dash of vanilla extract)


2 large egg whites (slightly whisked with a fork)


½ cup sifted all purpose flour
(corn starch for gluten free)

1 tablespoon cocoa powder/or food coloring of choice


Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template(I traced a small bowl on the paper and flipped it over to follow the lines and get my shape for the cones.) Press the stencil on the baking sheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations if desired.

Bake in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….