Tuiles Cookies
Easy recipe for Tuiles, thin and crispy cookies made with flaked almonds (also delicious with sesame seeds). No moulds needed - just shape while hot on a rolling pin or a bottle and they curve instantly as they cool. Enjoy on their own or with ice cream, sorbets and chocolate mousse. Recipe extract from my cookbook, Teatime in Paris (2015).
Equipment
- silicone mat or baking parchment
- digital kitchen scales
Ingredients
- 70 g (2½oz) egg whites from approx. 2 eggs
- 70 g (2½oz/ ⅓ cup) sugar (or superfine/caster sugar)
- 70 g (2½oz/ ⅓ cup) butter melted
- 35 g (1¼oz/ ¼ cup) plain flour (all-purpose)
- 70 g (2.5oz/ ¾ cup) flaked almonds or sesame seeds
- pinch salt (fleur de sel)
Instructions
- Preheat the oven to 190°C/375°F (170°C fan/gas 5).
- Place all the ingredients in a bowl and stir together with a spoon until well combined.
- Leave to chill in the fridge for 10 minutes - this will make your batter easy to spread out thinly on the baking sheet.
- Line 2 baking sheets with baking paper or a silicone mat and spoon the mixture into oval discs - using the back of a spoon - to about 6cm (2.5") in diameter. Space them apart, as they will spread out during baking.
- Bake in separate batches* (one tray at a time) for about 10 minutes - keep your eye on them as of 8 minutes, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
- Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin (jam jar, sieve, bottle) to shape them to their tuile (roof-tile) shape. They cool and shape quickly. Otherwise slightly fold the ends into a wire rack to cool and shape.
Video
Notes
Serve on the day of baking either on their own with tea, as petits-fours after dinner or with desserts such as chocolate mousse, ice creams and sorbets.
*Storage: Tuiles are best crispy when freshly made. Otherwise eat within 2 days if stored in an airtight container or in aluminium foil. If not using all the batter, keep covered in the fridge for 2-3 days.
Variations: I often add a little orange zest (from an unwaxed orange), especially during the holidays.
Tuiles' tile shape: Although traditionally shaped into a curved tile, they're just as good flat! Just leave to cool on the baking sheet. Many Parisian pâtisseries sell them like this (probably to make room for more treats!)
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.