So I haven't been able to bake all that much; instead of brainstorming new ideas, I found myself going back to the same recipes over and over for special occasions and gifts. The extra time I had I spent job hunting. I'd say it paid off. I will be starting a job with Pepsi next week as a Territory Sales Rep.
It was a lengthy interview process and I honestly didn't expect to be hired. I had a terrible first interview cause the HR guy called out of the blue and asked me what my favorite Pepsi product was...I obviously didn't have time to prep so I had no idea. And it would be dumb to say Diet Pepsi cause it was so obvious to the point that I questioned whether or not Pepsi was actually a PepsiCo product.
Then I didn't hear back from him for weeks and one morning he called and asked me if I've been getting any of the emails he sent. I said no and he said he sent out a couple emails the week before asking if I could do a second interview with the HR manager and the zone manager. I had the second interview and everything was good until they asked me :"what motivates you?" and I blurted out:" money (duh)". They laughed and it seemed fine but then I talked to my sister after and she goes :" Annie! you NEVER tell them money motivates you!".
And somehow, I got to the third interview, and somehow got the job. I jokingly said to Anna "who's dumb enough to hire me?"
So for the entire month of January I have been packing and getting my shit together for the move. I had to figure out how to buy a car, insure a car, and oh yea! get my license. Fast forward a month and I'm in my sister's apartment DT Toronto, writing a blog post that was long over due.
I usually make a decent sized batch and leave it in the fridge for up to 2 weeks. Then every time I need to go somewhere, I'll make a tray of them (10-12) to bring along.
300 g shredded coconut (unsweetened)
300 g icing sugar
50g AP flour
8 egg whites
400 g melted butter (just enough to be creamy, not separated)
Whisk together egg whites and icing sugar until frothy. Whisk in flour, then coconut, then butter.
That's really it for the batter. And then you refrigerate the mixture until ready to use.
To make the tuiles, you need a silicon mat because parchment paper will just curl up from the moisture and your tuiles will crack.
Take a tsp of the batter and flatten it with your palm on the silicon mat. Wet your hands so that the batter doesn't stick to it. Dip a fork in water and smash down on the batter with the back of the fork (do it a billion times per cookie). It's doing 2 things, flattening the cookie even more and also creating a really textured surface. Get it as thin as possible without creating any gaps/breaks in the cookie.
Bake at 330 degrees for 3-5 minutes. DO NOT set a timer. you have to just watch it because they brown at different speeds depending how much water you had on your hand and fork when you made the cookies. And once they start browning, they colour fast.
When they get to the perfect colour (marbled brown and white), take them out and flip the cookies onto a tuile mold while they are still hot. You can purchase the molds from the link below, or you can be like me and make them out of paper towel rolls and aluminum foil.