Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground.
It is not difficult to succeed, you just need to work fast after taking them out of the oven.
282,0484.9/5
Last modified on: April 1st 2018
For 30 tuiles, you will need:
- 1
20 g butter - 2
100 g flaked almonds - 3
75 g caster sugar - 4
15 g flour - 5
60 g egg white - 6
5 tablespoons milk - Total weight: 345 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 30 min. | 18 min. | 1 hour 18 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
3 min.
Stage 2
2 min.
Stage 3
30 min.
Add melted butter and 60 g egg white, mix well, then refrigerate for approximately 30 minutes.Stage 4
5 min.
Shaping tuiles
Preheat the oven to 360°F (180°C).
Put a cooking parchment on a baking sheet, deposit small heaps of mixture, approximately the size of a 2 € (or £2) coin.
They should not be too close together because they will spread out flat.
Stage 5
With a fork dipped in milk, flatten each heap of mixture carefully.The more your future tuile is flattened, the crisper and thinner it will be after cooking.
Stage 6
Don't worry if you have some "holes" in the middle of tuiles, they won't show after cooking.Stage 7
15 min.
If you prefer regular shape, still using the fork dipped in milk, even up the edges of your future tuiles.Stage 8
15 min.
Baking
Do this with all the small heaps.And cook in the oven for 10/15 minutes.
Watch carefully for colouration, especially towards the end of cooking time. The ideal tuile is (according to some) brown around the edge, and still quite pale in the middle.
Stage 9
5 min.
As soon as the tuiles are cooked, you need to remove the baking sheet from the oven as quickly as possible, because hot the tuiles are still soft and easy to handle. But as soon as they cool, they harden and become brittle. So as quickly as possible, remove tuiles from paper using a palette-knife, and place them on a rack to cool.If you wait too long, they will cool on the paper and stick to it firmly, and then will inevitably break when you try to separate them, which would be a pity...
Stage 10
Wait until they have cooled and become very crisp before eating.Stage 11
1 min.
Curved tuiles
If you want to have "professional" tuiles, i.e. evenly curved tuiles, as soon as they come off the paper you must mould them over something round like a glass, a baguette mould or even a proper tuile mould which is a kind of non-stick channel. The tuile (still hot) will mould under its own weight and set to this shape as it cools.
Stage 12
2 min.
Let cool before unmould, curved.Remarks
The tuiles should be kept in an airtight tin, but unfortunately not for very long as they will go soft.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
For the ideal tuile about which I spoke before, it is also a matter of taste, I am the only one at home to prefer them well cooked (no "white" in the middle), well browned and very crisp.
To serve an ice cream or a sorbet with a tuile stuck in the top is a very very good idea.
Nutritional information
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How much will it cost?
For 30 tuiles : 1.96 €
Per tuiles : 0.07 €
Recipes which use this 1
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Source: After Gaston Lenôtre, and friendly dedicated to Séverine, Stéphnaie, Danielle and Claudie.
More recipes?
This recipe use (among others) | Flaked almonds: You can check-out other recipes which use it, like for example: Moist cereal bars, Flaked almond tart, Little apple turnovers with almonds and raisins, Broad bean salad with Parmesan, Nougatine, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Little vanilla, clementine and chestnut verrines, Pistachio panna cotta with custard, Mini palmiers, Cannelés, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Coconut paste, Financiers, Pistachio powder or paste, Baked Alaska, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Filo leeks and cheese tart, Potimarron (Japanese chestnut pumpkin) purée, Financiers, Naan, How to prepare spinach, ... All |
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