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'