Semolina Tuile

Semolina Tuile

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Credit: Joshua Wickham, CEC, CEPC, WCC
Sizzle, Winter 2013


8 oz. butter
8 oz. confectioners’ sugar
1 cup egg whites
1 T. vanilla
7 oz. all-purpose flour
1 oz. semolina flour


1. In stand mixer, cream butter and sugar until light and fluffy.

2. Add egg whites gradually until all combined.

3. Add vanilla; combine.

4. Add flours; mix until just combined.

5. Using stencil, apply mixture to Silpat; finish with sprinkle of semolina flour. Bake at 350°F. until goldenbrown and crisp; shape while still warm.


Dessert, Sizzle

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