Directions

1. In a bowl cream the butte and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
2. Lower the speed and add the flour (or flour cocoa mixture) mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
5. Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.