Tuiles are a delicate, paper-thin cookie often bent into fanciful shapes. They're fairly simple to master - if you're willing to practice. Whipping your egg whites appropriately is essential. Remember, you don't want too much air - otherwise it's too much like a meringue. Drop the batter far apart on the tray. These cookies will need to spread out. You're looking for 1/8-inch thickness. Watch your cookies carefully as they bake. They cook very quickly. Shape them immediately after you take them out of the oven. Be careful and quick and you'll achieve just the results you want. And if you choose, you always get a do-over: just pop them back in the oven so they're malleable again.