Pink Heart Tuiles
Contributed by Susan
Source: Martha Stewart Living Magazine, February 2000

Makes 4 dozen

The batter for these delicate yet crisp cookies may be made a 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 may bubble.

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. Set aside.

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. Stir in food coloring, drop by
drop, until desired shade is reached.

Heat oven to 375° with two racks. Place two Silpats (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 minutes. 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 week.