Baking Delicate Tuile Cookies
Tuile cookies are thin, crisp wafers that require a precise, high-sugar batter and a brief stint in a hot oven. Their signature shape is achieved by draping the hot, pliable disk over a curved surface immediately after baking; once they cool for a few seconds, they set into a permanent, brittle structure.
Speed is your primary ingredient.
Because these cookies harden in seconds, you must have your shaping tools ready before the first tray enters the oven. Work in small batches so the disks do not firm up before you can manipulate them.
- offset spatula
- silicone baking mat
- rolling pin or wine bottle for shaping
- whisk
What goes in.
- 1/2 cupall-purpose flour
- 1/2 cupgranulated sugar
- 2 largeegg whites, room temperature
- 4 tbspunsalted butter, melted and cooled
- 1/2 tspvanilla extract
Timing the curve
The cookies are only malleable for about 10 to 15 seconds after leaving the oven. Slide them off the mat one by one, shape them, and return to the oven immediately if any remaining cookies have cooled too much.
The method.
Prepare the batter
Whisk the egg whites and sugar until smooth. Incorporate the flour, then slowly stream in the butter and vanilla, stirring until the batter is glossy and free of lumps.
Portion the rounds
Place a heaping teaspoon of batter onto a silicone mat. Use the back of a spoon to spread the batter into a thin, even circle about 3 inches wide. Do not crowd the tray; four cookies per batch is plenty.
Bake
Bake at 350°F (175°C) until the centers are set but the edges are deep gold. This usually takes 5 to 7 minutes; watch them closely, as they burn quickly.
Shape
Remove the tray. Lift one cookie at a time with an offset spatula. Drape it over your rolling pin and hold for five seconds until firm. Repeat for the remaining cookies.
Other turns to take.
Tuile Cigarettes
Roll the hot circle tightly around the handle of a wooden spoon instead of draping it over a rolling pin.
Almond Tuile
Fold in two tablespoons of finely slivered, toasted almonds into the final batter before spreading.
When it doesn't go to plan.
Use a silicone mat rather than parchment paper; the batter sticks less, allowing for a cleaner transfer.
If the cookies cool too much on the tray and become brittle, return them to the oven for 30 seconds to soften them back up.
Keep the baking sheet clean between batches. Any burnt residue will stick to the next round of batter.
The ones that keep coming up.
Why are my cookies chewy instead of crisp?
The oven temperature was likely too low, or you pulled them out before the edges turned deep gold. They require high heat to caramelize the sugar.
Can I make the batter ahead of time?
You can chill the batter for up to 24 hours, but let it come to room temperature before spreading, or it will be too thick to form thin circles.
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