The batter for these delicate yet crisp cookies may be made
and kept refrigerated for two days. To make a template for these
cookies, cut a three-inch heart-shaped hole in the center of
a piece of heavy plastic, such as a coffee-can lid. Trace a
heart cookie cutter for the shape, if you like. Spread the batter
thinly over the template; if the batter is too thick, the tuiles
1/2 cup plus 1 tablespoon all-purpose flour
2/3 cup confectioners' sugar
4 tablespoons unsalted butter, room temperature
2 large egg whites, room temperature
1/2 teaspoon pure vanilla extract
Pink food coloring
In two separate bowls, sift flour and confectioners' sugar.
In bowl of electric mixer with paddle attachment, cream butter
and sifted confectioners' sugar on medium speed until light
and fluffy, 2 to 3 minutes.
Beat in egg whites, one at a time,
until fully incorporated. Add sifted flour; mix well. Add vanilla
extract. Stir in food coloring, drop by drop, until desired
shade is reached.
Heat oven to 375 degrees F with two racks.
Place two Silpat sheets (French nonstick baking mats) on two
baking sheets. Place template on corner of mat. With offset
spatula, spread thin layer of batter over template, and lift
template. Repeat to make eight hearts, spaced equally, on each mat.
Bake cookies until cooked through but not brown, 3 to 5
Using a spatula, drape cookies over handle of a wooden
spoon to curl slightly; let cool. If cookies cool before shaping,
return pan to oven for 30 seconds.
Bake remaining batter, making
sure baking sheets are cool before spreading batter.
Store in an airtight container, at room temperature, up to 1
Yield: 4 dozen
Source: Martha Stewart Living Magazine, February 2000