Tuiles

Tuiles

By
From
Leiths How to Cook
Makes
20-25
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
60g butter, plus extra to grease
2 large egg whites
125g caster sugar
60g plain flour
1/2 teaspoon vanilla extract

Method

  1. Heat the oven to 190°C. Lightly grease 2 large baking sheets and a rolling pin. Put the butter into a small saucepan and melt over a low heat, then set aside to cool.
  2. Put the egg whites into a bowl and, using a fork, beat in the sugar until just frothy. Sift in the flour, add the vanilla and combine well with a fork. Add the cooled, melted butter to the mixture and stir well. Chill for 10–15 minutes to firm the mixture a little, to make it easier to work with.
  3. Place 4 or 5 teaspoonfuls of the mixture, at least 13 cm apart, on one of the prepared baking sheets and spread into thin circles, 1 mm thick, using a palette knife. (Using a stencil cut out from a plastic ice-cream container lid makes shaping the mixture easier and also ensures the correct thickness.) You need to bake the tuiles in batches of 4 or 5 at a time, to give you enough time to shape them before they cool down.
  4. Bake in the oven for about 6 minutes, until pale biscuit in colour in the middle and golden brown at the edges. Remove from the oven and leave to cool for a few seconds, to become pliable. Meanwhile, put a second batch in the oven on the second baking sheet.
  5. Lift the cooked biscuits carefully off the baking sheet with a palette knife. Lay them, while still warm and pliable, over the rolling pin, to form them into a slightly curved shape. Once the shape has set, remove them carefully to a wire rack to cool.
  6. Repeat with the remaining batches until the mixture is used up. The tuiles will keep for a few days, stored in an airtight container.

Note

  • If the tuiles cool too much before shaping, return them to the oven for a few minutes to soften and make pliable, but be aware that you cannot do this many times or they will eventually become very brittle and break very easily.

Variations

  • Almond tuiles: Scatter 30–40 g flaked almonds over the tuiles before baking.

    Orange tuiles: Stir the finely grated zest of ½ orange into the mixture with the flour and vanilla.
Tags:
Leiths School of food and wine
cookery course
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