Preheat the oven to at 350°F. Line two baking sheets with Silpats.
Combine the hazelnut butter, confectioners’ sugar, and honey in a standing mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 2 minutes. Add the egg whites and vanilla and beat on high speed until smooth, about 4 minutes. Turn off and scrape down the sides. On low speed, add the flour and beat until just incorporated, another minute. Remove the beater and scrape down the bowl.
Spoon 1-1/2 teaspoons of batter onto the baking sheet, and using an offset metal spatula, spread it out to 3 inches in diameter. Continue with 3 more spoonfuls making sure there is an inch between each cookie and allow the batter to spread. Prepare and bake only 4 cookies at a time and allow time for shaping them while they’re still warm.
Place in the middle of the oven and bake for 4 minutes. Rotate the baking sheet front to back and bake another 2 minutes, or until golden. (You may prepare the next batch while the first pan bakes.)
Remove the baking sheet from the oven and cool for 30 seconds, until the cookies can be lifted without tearing but are still flexible. If any of the cookies become too stiff to form, return them briefly to the oven to soften. Shape the cookies into shallow cups using muffin tins or other cup-shaped vessels and set aside to cool. To serve, arrange about 2 tablespoons of a selection of fruit in each tuile cup and spoon 1 tablespoon of whipped cream on top. Repeat with the remaining tuiles, allowing for 3 tuiles per person.