Uploaded June 2016 | Updated September 2026, 2 weeks ago
So this week, I’m combining two cookie types into one that is far greater than the sum of its parts! Take one stenciled tuile cone, fill it with mousse, and add two hard meringues on top, and you’ve got a dazzling cookie creation that looks just like a soft-swirl ice cream cone! Delicious, and without any of real ice cream’s drippy mess, this lookalike treat will fit in perfectly at your next summer fête.
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Tuiles Three Ways (aka Tuiles 101) video: tinyurl.com/jawcz26
How to Make Hard Meringues video: tinyurl.com/jlrhzr2
8 Mil Acetate source (for making stencil): tinyurl.com/zvwdsbu (Note: I buy my 8 mil acetate at my local art supply store and sanitize it with a bleach solution; the acetate in the link is food-grade, though, at 5 mil, it is considerably thinner than what I use.)
Cream Horn Mold source (for shaping cones): tinyurl.com/h6hxefu (Note: I used a 4- to 4 ½-
inch-long mold.)
Grid Stencil source: tinyurl.com/jktcya8 (Note: I bought the red grid in the video from my local hardware store, and sanitized it before use, but the site in the link to the left contains other grid-like stencils that should work. I’ve pointed you to just one - a mini harlequin pattern – but do browse the site for others.)
PASTRY TIPS FOR PIPING MERINGUE:
I used an 8-pronged Ateco #827 open star tip in this video, but any large star tip will work, like the 12-pronged Wilton #1E or the smaller 6-pronged Ateco #843 closed star tip. Experiment with a few tips to see what texture you like best!
BASIC TUILE INGREDIENTS:
(For about 3 ½ dozen, 3-inch round tuiles)
2 large egg whites, room temperature
½ cup superfine sugar, sifted if needed
1 ½ tablespoons heavy cream, room temperature
2 ½ tablespoons unsalted butter, melted and cooled slightly
½ cup all-purpose flour
1/8 teaspoon salt
Flavoring and colorings, as desired
For the method, please see my Tuiles Three Ways video, link above.
STENCIL DIMENSIONS:
For cones: Isosceles triangle with 5 3/8-inch base and 4 3/8-inch sides (3 ½ inches tall)
TO PURCHASE MY NEW 9-HOUR 3-D COOKIE DECORATING COURSE:
NEW LINKS COMING SOON!
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: juliausher.com
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CREDITS:
Music by: Kevin MacLeod, incompetech.com
Videography/Editing by: Silverback Video
So this week, I’m combining two cookie types into one that is far greater than the sum of its parts! Take one stenciled tuile cone, fill it with mousse, and add two hard meringues on top, and you’ve got a dazzling cookie creation that looks just like a soft-swirl ice cream cone! Delicious, and without any of real ice cream’s drippy mess, this lookalike treat will fit in perfectly at your next summer fête.
IF YOU LIKE THIS VIDEO, please give it a like and subscribe to my channel. It is only through your support that I can afford to make more videos. THANK YOU!
RELATED LINKS:
Tuiles Three Ways (aka Tuiles 101) video: tinyurl.com/jawcz26
How to Make Hard Meringues video: tinyurl.com/jlrhzr2
8 Mil Acetate source (for making stencil): tinyurl.com/zvwdsbu (Note: I buy my 8 mil acetate at my local art supply store and sanitize it with a bleach solution; the acetate in the link is food-grade, though, at 5 mil, it is considerably thinner than what I use.)
Cream Horn Mold source (for shaping cones): tinyurl.com/h6hxefu (Note: I used a 4- to 4 ½-
inch-long mold.)
Grid Stencil source: tinyurl.com/jktcya8 (Note: I bought the red grid in the video from my local hardware store, and sanitized it before use, but the site in the link to the left contains other grid-like stencils that should work. I’ve pointed you to just one - a mini harlequin pattern – but do browse the site for others.)
PASTRY TIPS FOR PIPING MERINGUE:
I used an 8-pronged Ateco #827 open star tip in this video, but any large star tip will work, like the 12-pronged Wilton #1E or the smaller 6-pronged Ateco #843 closed star tip. Experiment with a few tips to see what texture you like best!
BASIC TUILE INGREDIENTS:
(For about 3 ½ dozen, 3-inch round tuiles)
2 large egg whites, room temperature
½ cup superfine sugar, sifted if needed
1 ½ tablespoons heavy cream, room temperature
2 ½ tablespoons unsalted butter, melted and cooled slightly
½ cup all-purpose flour
1/8 teaspoon salt
Flavoring and colorings, as desired
For the method, please see my Tuiles Three Ways video, link above.
STENCIL DIMENSIONS:
For cones: Isosceles triangle with 5 3/8-inch base and 4 3/8-inch sides (3 ½ inches tall)
TO PURCHASE MY NEW 9-HOUR 3-D COOKIE DECORATING COURSE:
NEW LINKS COMING SOON!
TO PURCHASE MY 4-HOUR VIDEO COOKIE DECORATING COURSE, MY BOOKS, OR APP:
juliausher.com/store
TO JOIN COOKIE CONNECTION, MY ONLINE COOKIE DECORATING COMMUNITY:
cookieconnection.juliausher.com/home
TO HANG OUT WITH ME ON THE WEB:
My site/blog: juliausher.com
Facebook: facebook.com/JuliaMUsherFanPage
Twitter: twitter.com/JuliaMUsher
Pinterest: pinterest.com/juliamusher
Google+: plus.google.com/+JuliaMUsher1/posts
CREDITS:
Music by: Kevin MacLeod, incompetech.com
Videography/Editing by: Silverback Video
