Almond Tuiles
The secret to these cookies lies in the timing. You have a window of about thirty seconds after the tray leaves the oven to mold them before they set into glass-like brittle.
Watch the color closely
These cookies burn in seconds once the edges turn brown. Stay by the oven and pull them out as soon as the center is set and the edges look like toasted lace.
- Heavy-duty rimmed baking sheet
- Silicone baking mat
- Offset spatula
- Rolling pin or wine bottle for shaping
What goes in.
- 1/2 cupegg whites (about 3 large)
- 3/4 cupgranulated sugar
- 1/2 cupall-purpose flour
- 4 tbspunsalted butter, melted and cooled
- 1 cupsliced blanched almonds
- 1/2 tspvanilla extract
Timing the curve
The cookies must be shaped while they are at their peak heat. If they become too cool, they will crack instead of bending, so work in small batches of four to six at a time.
The method.
Prepare the oven and pans
Preheat your oven to 350°F (175°C). Line your baking sheet with a silicone mat; parchment paper often allows the cookies to slide too much.
Mix the batter
Whisk the egg whites and sugar until smooth. Stir in the flour, then the melted butter and vanilla. Finally, fold in the sliced almonds gently to avoid breaking them.
Portion the cookies
Drop rounded teaspoons of batter onto the mat. Use the back of a damp fork to spread them into very thin circles, spaced at least three inches apart.
Bake
Bake for 8 to 10 minutes. Watch for the edges to turn a deep golden brown while the center remains slightly paler.
Shape
Remove the sheet from the oven. Use an offset spatula to quickly lift each cookie and drape it over a rolling pin. Hold it there for ten seconds until it stiffens.
Other turns to take.
Citrus Twist
Add a teaspoon of finely grated orange zest to the batter for a brighter finish.
Dipped
Once cooled, dip half of each cookie into melted bittersweet chocolate and let set on parchment.
When it doesn't go to plan.
Keep your silicone mat clean between batches; any leftover grease or stray almond bits will cause the next batch to stick or burn.
If the cookies harden on the tray before you can shape them, put the tray back in the oven for 30 seconds to soften them again.
Use a light touch with the fork when spreading; the thinner the batter, the crispier the cookie.
The ones that keep coming up.
Can I make the batter ahead of time?
Yes, but keep it covered in the refrigerator. Bring it back to room temperature for ten minutes before spreading to ensure it moves easily.
Why are my cookies chewy instead of crisp?
They likely weren't baked long enough. They should look deep golden-brown at the edges, not pale yellow.
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