Almond tuiles

Almond tuiles

By
From
Baking
Makes
10-16
Photographer
Vanessa Levis

Tuiles (French for ‘tiles’) are thin, crisp, curled wafer biscuits. After baking, the pliable mixture is draped over a rolling pin or similar mould to cool, which gives the characteristic shape. They can be served on their own as petits fours with coffee or with ice cream.

Ingredients

Quantity Ingredient
2 egg whites
110g caster sugar
75g plain flour, sifted
1/2 teaspoon vanilla essence
1/4 cup blanched, slivered almonds
60g butter, melted and cooled

Method

  1. Preheat the oven to 190°C. Grease baking trays or line them with baking paper.
  2. Beat the egg whites until stiff and gradually beat in the sugar. Gently fold in the flour, vanilla, almonds and butter.
  3. Spread 3–4 teaspoons of the mixture to form flat rounds or ovals, well separated from each other, on the prepared baking trays. Bake (in batches of no more than four at a time) for 4–5 minutes or until golden. Remove from the oven and, using a spatula, lift off carefully. Quickly drape over a rolling pin to cool.
  4. When cold, store in an airtight container, as these biscuits are particularly susceptible to softening in humid weather.

Variations

  • Vanilla tuiles

    Follow the recipe for Almond Tuiles, omitting the slivered almonds and increasing the vanilla to 3/4 teaspoon.

    Orange tuiles

    Follow the recipe for Almond Tuiles, omitting the slivered almonds and vanilla and using 2 teaspoons finely grated orange rind instead (or lemon rind for lemon-flavoured tuiles).

Notes

  • Once baked, the tuiles need to be handled quickly and lightly, as they cool and crisp quickly. If they crisp too quickly before you’ve formed them into the right shape, return them briefly to the oven to warm and become pliable again.

    For large tuiles, spread 2–3 tablespoons of the mixture on baking trays to form round or oval shapes up to 15 cm across. Bake and finish as for Almond Tuiles.
Tags:
baking
bakery
margaret
fulton
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