Almond Tuiles
These cookies require patience and a light touch. You are looking for a delicate balance between the snap of the cookie and the toasted depth of the almond.
Master the timing
Have your rolling pin or a wine bottle ready before the cookies go into the oven. You cannot wait for them to cool on the tray, or the chance to curve them is lost.
- silicone baking mat
- offset spatula
- large heavy-bottomed bowl
- rolling pin or wine bottle
What goes in.
- 100gegg whites, room temperature
- 100ggranulated sugar
- 50gunsalted butter, melted and cooled
- 30gall-purpose flour
- 125gsliced blanched almonds
- 1/2 tspvanilla extract
See the light through the batter
Use the back of a spoon to spread the batter so thinly that the silicone mat shows through the gaps. If it is too thick, the cookie will be chewy instead of snap-brittle.
The method.
Whisk
Whisk the egg whites and sugar in a bowl until the sugar dissolves. Add the melted butter and vanilla, then stir in the flour until just combined.
Fold
Gently fold in the sliced almonds, being careful not to break them into pieces.
Spread
Place a tablespoon of batter onto the silicone mat. Use the back of the spoon to spread it into a 4-inch circle. Leave space between each; they will spread slightly.
Bake
Bake at 350°F (175°C) until the edges turn a deep golden brown, usually 8 to 10 minutes. The centers should remain pale.
Shape
Remove the tray. Working immediately, use an offset spatula to lift a cookie and drape it over a rolling pin. Hold it for ten seconds until it firms up. Repeat with remaining cookies.
Other turns to take.
Citrus Zest
Add one teaspoon of finely grated orange or lemon zest to the batter for a bright finish.
Dipped
Once completely cool, dip half of each tuile into melted dark chocolate and let it set on parchment.
When it doesn't go to plan.
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.
Do not grease the baking mat; the tuiles need the friction of the silicone to spread properly.
Bake only one sheet at a time to ensure you have enough time to shape them before they cool.
The ones that keep coming up.
Can I use butter-flavored shortening?
No. Butter provides the specific fat content and flavor profile that causes the wafer to crisp correctly.
Why are my cookies chewy?
They were likely spread too thick or underbaked. Aim for a darker golden color on the edges.
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