Almond Tuiles
Almond Tuiles are delicate, crisp French cookies known for their signature curved shape and buttery almond flavor. Light and elegant, these cookies are a beautiful finishing touch to any dessert plate — or a satisfying treat all on their own.Made with simple ingredients like egg whites, sugar, flour, and sliced almonds, tuiles are a great way to use up leftover egg whites from other baking projects. They bake up thin and golden, with a gentle crunch and rich toasted aroma.Perfect for pairing with tea, ice cream, or mousse, these versatile cookies are as easy to make as they are impressive to serve.
Equipment
- Oven
- Whisk
- Ring Mold
Ingredients
- 2 large egg white (50 g)
- 80 g caster sugar
- 20 g cake flour
- 1 g salt (1/8 tbsp)
- 10 g unsalted butter (melted)
- 40 g almond slices
Instructions
Make the almond batter
- In a medium bowl, add the egg white, salt and sugar, whisk to combine.
- Shit the cake flour into the egg white mixture and beat until smooth.
- Add the unsalted butter mix evenly. (Tip: You can whisk the mixture with double boiling over medium high heat until completely melted. That’s a simple way to melt butter and sugar)
- Add the almond slices, mix gently
Make almond tuile
- Preheat the oven at 250°F (120°C)
- Place parchment paper on the baking sheet.
- Place a teaspoon of batter on prepared baking sheet, and Spread and flatten with fork or spoon into a circle as thinly as you can. (Tip: You can also place a teaspoon of batter in a ring mold. That’s easy to spread and flatten into a circle)
- Repeat to make about 3~4 cookies on the sheet.
- Bake 15-20 minutes until golden browned.
- Remove cookies from oven and place the almond tuiles on the rack to cool.
- Serve the almond tuile. Finish and enjoy.
Serving & Storage Tips
Store completely cooled tuiles in an airtight container for up to 5 days. Avoid humidity, as it can soften their crisp texture. Best enjoyed within a couple of days for maximum crunch.
