Ingredients
2/3 cup sugar
3 large egg whites
1/8 teaspoon salt
¼ cup (½ stick) unsalted butter, melted and cooled
2 tablespoons all-purpose flour
½ cup shelled unsalted pistachios, finely chopped in a food processor
Preparation
Preheat oven to 350 degrees. Whisk sugar, egg whites, and salt in a medium bowl until sugar has dissolved. Whisk in butter, then flour. Stir in pistachios.
Line a baking sheet with parchment paper or a Silmat. Drop teaspoons of batter onto baking mat, spacing about 2 inches apart; flatten into 1 1/2-inch rounds. Bake until pale golden, 8 to 10 minutes. Let cool on baking sheet 30 seconds.
Working quickly with one cookie at a time, use an offset spatula to lift cookies from sheet and drape them over suspended spoon handle. (If cookies become too crisp to work with, return to oven until pliable, about 1 minute.) Let cookies cool slightly, 20 to 30 seconds, then remove from handle; press sides together to close. Let cool completely. Repeat with remaining batter. Tuiles can be stored in an airtight container up to 1 week.
