Lucerne Inn’s Raspberry Tuile Dessert 

Tuile Cookie Batter Ingredients:

Cup Granulated Sugar
3 Large Egg Whites
Cup Butter, melted and cooled to room temperature
Cup All-Purpose Flour
1 Teaspoon Pure Vanilla Extract
***If desired, you may substitute 1 teaspoon Ground Ginger, teaspoon Ground Cinnamon, or teaspoon Pure Almond Extract for the Vanilla Extract.***

1.Preheat oven to 350.
2.In a medium bowl, whisk together the sugar and egg whites until well combined. You’re not beating in air and the whites should not be foamy.
3.Add melted butter and whisk until combined.
4.Add flour and vanilla and whisk to combine until smooth.
5.Refrigerate batter for at least 4 hours. (It will last up to 2 weeks)
6.Using a spoon, take 1-2 tablespoons of the batter, spread it very thin onto a greased cookie sheet, spreading it in a circular shape.
7.Bake at 350 for 7-9 minutes or until golden brown.

To make a Tuile Cup or Bowl:
1.While the cookie is still hot, use a spatula to remove from the cookie sheet and then drape it over an inverted shot glass or something of similar shape.
2.To make a bowl, start out with a bigger circle of batter and mold the baked cookie over a glass or cup with a larger base.
3.When the cookie cools, remove it from the cup.

Fill the cup with a couple scoops of vanilla ice cream, some fresh berries, raspberry coolie, and enjoy!