Tuiles d’amandes

Tuiles d’amandes

By
From
Encyclopedia of Food and Cookery
Makes
10-16

Crisp curled wafer biscuits, delicious as petits fours with coffee or ice creams. After baking, the pliable mixture is draped over a rolling pin to cool, which gives the characteristic tuile shape. Handle the mixture quickly and lightly at this point as it cools and crisps quickly. Bake in batches of no more than 4 at a time for ease of handling. Tuiles can be flavoured with almonds, orange or lemon zest or vanilla. Store in airtight containers.

Ingredients

Quantity Ingredient
2 egg whites
115g caster sugar
75g plain flour, sifted
1/2 teaspoon natural vanilla extract
30g blanched, slivered almonds
60g butter, melted and cooled

Method

  1. Beat egg whites until stiff and gradually beat in sugar. Gently fold in flour, vanilla, almonds and butter.
  2. Spread 3–4 teaspoons of mixture to form flat rounds or ovals, well separated from each other, on greased baking trays. Bake in a preheated moderately hot oven (190°C) for 4–5 minutes or until golden.
  3. Remove from heat and, using a spatula, lift off carefully. Quickly drape over a rolling pin to cool. When cold, store in an airtight container.

Variations

  • Tuiles à la vanille: Follow recipe above, omitting slivered almonds and increasing vanilla to 3/4 teaspoon.

    Tuiles à l’orange: Follow recipe above, omitting slivered almonds and vanilla and using 2 teaspoons finely grated orange zest instead (or lemon zest for lemon-flavoured tuiles).

Note

  • For large tuiles, spread 2–3 tablespoons of the mixture on baking trays to form round or oval shapes up to 15 cm across. Bake and finish as for tuiles d’amandes.
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