Monday, January 13, 2014

Almond Tuiles



Pronounced as tweel, Tuile means "roof tile" in French  because it resembles the shape of French roof tile.  A tuile is a thin, crisp, sweet wafer made from flour, sugar, melted butter and almonds. To obtain the curved shape, tuiles are usually draped on a curved surface such as a rolling pin, bottle or even the handle of a metal spatula while they are hot, otherwise they will crack and break.   It will fall naturally and mold itself around the cylinder.  

Recipe adapted from AWW's  Tuiles Aux Amandes (French for Almond Tuiles)

Ingredients: (Makes about 35 pieces)

39g (1) egg white
45g caster sugar
15g almond meal
20g plain flour (sifted)
30g butter (melted)
1/4 tsp vanilla extract
50g flaked almonds

  • Preheat oven to 170°C.  Line two trays with baking paper.
  • Beat egg white in a small bowl with an electric mixer until soft peaks form.  Gradually add in sugar and beat until dissolved between additions.
  • Stir in almond meal, sifted flour and then butter and vanilla extract.
  • Spoon half a teaspoon of mixture onto the prepared tray and using the back of a spoon, spread mixture into 7cm circles, about 3cm apart.  Sprinkle flaked almonds onto the mixture.
  • Bake one tray at a time for about 6 minutes or until lightly brown around the edges.
  • Lift tuiles carefully and quickly from the tray with a metal spatula and immediately place over a rolling pin to cool.  
  • Continue with the remaining mixture.
  • When tuiles are cooled, store them in an airtight container.



I'm submitting this post to the Bake Along event hosted by
 Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'


8 comments:

  1. Hi Veronica
    I dont know whether Im daring enoigh to try this out. We need to be quick enough to transfer to the rolling pin to cool to let it set curve shape. Im pleased to see you made yours looking so pro.

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  2. Hi Veronica,
    Tuiles is one of my favourite cookies. They are elegant and so delicious to eat! Yours looks wonderful. Thanks for sharing with Bake-Along!

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  3. It's quite a challenge lifting this up and placing it on the rolling pin. Good job!

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  4. Nice tuiles!! This is going into my one egg white recipes folder for sure

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  5. Hi Veronica,

    Baking tuiles must be fast-leg-fast-hand and you baked yours very well.

    Zoe

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  6. These are very pretty. I doubt if i am what Zoe mentioned as 'fast-leg-fast-hand' enough to make these :)

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  7. i still remember those nerve wrecking moments when baked my first tuiles, only a few pieces survived ...and i know these are delicious! Interesting to see that egg whites are being whipped here :)

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    Replies
    1. Lena, like Zoe said must have fast-leg-fast-hand when removing the hot TUILES to the rolling pin, that's why I dare not put too many in one tray. However as soon as they are too hard to curve, just pop them back into the oven for a couple of seconds and they will be soft again.

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