Parmesan Tuiles Recipes

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

Steps:

• In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
• Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
• Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
• Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.

Steps:

• Heat the oven to 400ºF/200°C. Toss the grated cheese with the herbs and sprinkle into cookie-sized rounds on a baking sheet. Bake until the cheese melts and bubbles into lacy disks, 5 minutes. Remove from the oven and shape quickly, bending over a rolling pin. Serve. Or, cool and store in an airtight container until serving.

Steps:

• Preheat an empty medium nonstick skillet over medium heat for 2 minutes. Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2-inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches.

Steps:

• Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.