A sweet, crisp pastry shaped like a palm leaf.
- ‘She liked palmiers and those big fluffy meringues, too.’
- ‘Store palmiers airtight at room temperature up to 3 days; freeze to store longer.’
- ‘Brush the tops of the palmiers with the remaining butter, and bake for about twelve minutes, or until they have turned a little golden.’
- ‘Dip half of each palmier into chocolate.’
French, literally palm tree.