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“From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet, so the time and yield are estimations. The book also suggests dipping one end of each tuile into melted chocolate.”

Ingredients Nutrition


  1. Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
  2. Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
  3. Add the cinnamon and the orange rind.
  4. Sift the flour into the mixture and fold in the melted butter.
  5. When well blended, add 1 tbl of recently boiled water to thin the mixture.
  6. Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
  7. Bake, one sheet at a time, for 7 minutes, or until just golden brown.
  8. Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.

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