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Feijoa chip tuile
Preparation info
- Yield:
12
tuiles, each measuring approximately 2⅝ inches in diameter, weighing ⅓ ounce each - Difficulty
Medium
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter with the sugar until light and fluffy.
- Add the egg white and mix to incorporate, scraping the bottom and sides of the bowl to ensure that the mixture is well blended.
- Add the flour and mix just until it disappears.
- Transfer the mixture to a container and al