Cooking spray (if baking on parchment)
2 large egg whites
1/4 cup granulated maple sugar or firmly packed light brown sugar
Pinch table salt
1/4 cup pure maple syrup (preferably Grade B)
1-1/2 oz. (3 Tbs.) unsalted butter, melted and cooled slightly
1/2 tsp. pure vanilla extract
3 oz. (2/3 cup) unbleached all-purpose flour
2 Tbs. finely chopped walnuts

Description

To Give Them Their Curved Form, The Tuiles Are Draped Over A Rolling Pin When They’re Hot From The Oven. So Measure Your Rolling Pin And Figure Out How Many 4-inch Cookies You’ll Be Able To Drape Over It At Once. That’s How Big Your Batch Of Cookies

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