Classic Almond Tuiles
These cookies rely on a simple egg white batter that spreads into a delicate, lace-like structure. They require quick hands, as the window to shape them before they turn rigid lasts only seconds.
Speed is your primary ingredient
Have your rolling pin ready and greased lightly before the first tray hits the oven. If the cookies cool down too much on the pan, return them to the oven for thirty seconds to soften.
- Silicone baking mat
- Offset spatula
- Rolling pin
- Wire cooling rack
- Whisk
What goes in.
- 3large egg whites
- 1/2 cupgranulated sugar
- 1/2 cupall-purpose flour, sifted
- 3 tbspunsalted butter, melted and cooled
- 1/2 cupsliced almonds
- 1/4 tspvanilla extract
Thermal manipulation
The cookies are pliable only for the first ten seconds after exiting the oven. Work with small batches—no more than four at a time—so you aren't fighting the clock.
The method.
Mix the base
Whisk egg whites and sugar until smooth. Fold in the flour, followed by the melted butter and vanilla until fully incorporated.
Prepare the tray
Place a tablespoon of batter onto the silicone mat. Use the back of a spoon to spread it into a very thin, four-inch circle. Sprinkle a few almond slices on top.
Bake
Bake at 375°F (190°C) for 6 to 8 minutes. Watch for the edges to turn a deep, chestnut brown; the center should be a pale gold.
Shape
Remove the pan and immediately slide an offset spatula under each cookie. Lift it and drape it over a rolling pin, pressing gently so it takes the curved shape.
Cool
Transfer the shaped cookies to a wire rack. They will harden completely as they lose their heat.
Other turns to take.
Citrus zest
Add the finely grated zest of one orange to the batter for a brighter finish.
Chocolate dipped
Once cool, dip the edges of the tuiles into tempered bittersweet chocolate and let set on parchment.
When it doesn't go to plan.
Use a silicone mat rather than parchment paper; the batter grips the mat better, allowing you to spread it thinner without the parchment sliding around.
If the cookies are too thick, they won't crisp properly; aim for a translucent layer of batter.
Store in an airtight container immediately once fully cooled, as humidity will soften them rapidly.
The ones that keep coming up.
Why are my cookies chewy instead of crisp?
The oven was likely too cool, or you didn't bake them long enough. They must reach a deep golden color to ensure the sugar has caramelized sufficiently to snap when cooled.
Can I make the batter ahead of time?
You can keep the batter in the refrigerator for up to 24 hours, but let it return to room temperature before spreading to ensure it flows easily.