Ingredients

• Chocolate Tuile Batter, recipe follows
• White Tuile Batter, recipe follows
• 1 cup all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup confectioners' sugar
• 4 large egg whites, at room temperature
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 2/3 cup confectioners' sugar
• 4 large egg whites, at room temperature

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Instructions

1. Heat oven to 400 degrees F. Make chocolate and white tuile batters according to following recipes. Trace a leaf onto a large, flexible plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With a utility knife, cut out the leaf shape to make a stencil. Place nonstick baking mat or parchment paper on top of a baking sheet, and place stencil on mat. Using a small offset spatula, spread a thin layer of chocolate batter over stencil; carefully lift up stencil. Repeat, making more leaves, spacing evenly on baking mat. Transfer 1/2 cup white batter into a pastry bag fitted with a #2 tip. Pipe white veins onto chocolate leaves. Bake 4 minutes. Using spatula, drape leaves over rolling pin to cool. Repeat process to make 50 cookies, reserving 1/2 cup chocolate batter. Repeat step 2 with white batter, using reserved chocolate batter for piping.
2. Sift flour with cocoa, and set aside. In the bowl of an electric standing mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, 1 at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with an #2 tip, and set aside for piping white tuile cookies.
3. Sift flour into a mixing bowl, and set aside. In the bowl of an electric standing mixer fitted with the paddle attachment, beat butter and sugar on medium, until well-combined, about 2 minutes. Beat in egg whites, 1 at a time, beating for 4 minutes after each addition. Add the reserved flour, and mix until just combined. Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping chocolate tuile cookies.