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Tuile Recipe

You can easily make different shapes from curved cookies to ice cream bowls with this classic tuile recipe.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Servings: 35
Calories: 43kcal
Author: Meymi

Ingredients

  • 2 large egg whites
  • 70 grams (1/3 cup) granulated sugar
  • 70 grams (1/4 cup and 1 tablespoon) unsalted butter*, melted
  • 70 grams (1/2 cup) all-purpose flour, (dip and sweep)**
  • 1/4 teaspoon vanilla extract or almond extract, optional

Instructions

  • Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.

Tuile Batter

  • First mix the egg whites with sugar, until just combined.
  • Mix in the vanilla extract/almond extract(optional). (If you are not using any flavoring, you can mix egg whites, sugar, melted butter and flour at the same time.) Then add the melted butter and flour and stir until combined well.

Curved Tuile Cookies

  • Place 1 teaspoon of batter onto a parchment paper and make almost 2,5 -3inch (6cm-7,5cm) circles with circular motions. If you find it hard to spread, keep in the fridge for 10-15 minutes. It is better to make almost 4 cookies at a time as they firm very fast before you can shape the others after you remove them from the oven. (Alternatively, you can use a rounded cookie mold.   You can put the batter into the mold and spread the batter to the edges to have an outline for the circle.   Then you can remove the mold and spread the batter evenly.)
  • Bake for 5 minutes or until the edges and some middle parts get brown. Remove from the oven and place an offset spatula or a knife under the baked dough. Then place them on a rolling pin to give their shape.  If you don’t want to make curved cookies, you can keep them as they are and place on a wire rack to cool.
  • If some of the cookies cool down before you shape the cookies, you can put them back to the oven and soften them by baking at the same temperature for 30 seconds to 1 minute.  After you leave them from the oven, you should immediately give their shape.
  • Before you make the other batches, make sure the baking is sheet is cool, otherwise, you can't spread the batter properly.
  • You should keep tuile cookies in an airtight container so that they can still be crispy and keep their shape but any little moisture and humidity will change the form of the cookies. As these cookies are very sensitive to moisture, it is best to bake the amount you are planning to consume.  You can keep the batter in the fridge up to 3-4 days and bake and shape the cookies when you are planning to eat.
     

Tuile Baskets

  • Place 1 and 1/2 tablespoons or 2 tablespoons of the dough onto a parchment paper or on a silicone mat.  With the back of a spoon, spread the batter with circular motions into 5.5 to 7 inch( 14cm or 17cm) depending on the size you want to make. If you find it hard to spread, keep the batter in the fridge for 10-15 minutes. Try to make only 1 or 2 cookies at a time as they cool down very fast-you don't have time to shape more than 1 or 2 baskets. (Alternatively, you can use a cake ring if you like.   You can put the batter into the cake ring and spread the batter to the edges to have an outline for the circle.   Then remove the cake ring and spread the batter evenly.)
  • Bake for 5 to 6 minutes or until the edges and some middle parts are getting brown.  You should check the oven after 4 minutes as baking time may change from oven to oven. 
  • Remove from the oven and place an offset spatula or a knife under the baked dough and place on an inverted bowl or glass. Tuile will be very hot and you should work while it is hot.  After you place it on an inverted bowl, cover the tuile with a kitchen towel(otherwise you can burn your fingers) and gently press it with your hands for a few seconds so the tuile can take its shape.  Then you can place it on a wire rack to completely cool.   If you have a bowl with a ruffle or another special design, you can place the hot cookie into the bowl instead of an inverted bowl/glass, and gently press with your fingers to the bottom. It will immediately take the bowl’s shape in seconds.
  • If some of the cookies cool down before you shape the cookies, you can put them back to the oven and soften them by baking at the same temperature for 30 seconds to 1 minute.  After you leave them from the oven, you should immediately give their shape.
  • Before you make the other batches, make sure the baking is sheet is cool, otherwise, you can't spread the batter properly.
  • You should keep tuile bowls in an airtight container so that they can still be crispy and keep their shape but any little moisture and humidity will change the form of the bowls. As they are very sensitive to moisture, it is best to bake the amount you are planning to consume.  You can keep the batter in the fridge up to 3-4 days and bake and shape the bowls when you are planning to eat.

Notes

*You can use 57 grams (1/4 cup) butter for a less buttery flavor.  You don't need to change the other proportions. In order to butter to cool slightly before adding to the mixture, you can melt the butter halfway and then remove from the heat and stir.  That way it cools fast.
**You can click here for dip and sweep method if you use cup measurements.
This recipe makes almost 35 tuille cookies and 6-8 bowls depending on the size.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 43kcal