Crispy Almond Tuiles with Curved Shape
Delicate French almond wafers with a shattered-glass crunch and gentle almond flavor. Egg white meringue base creates the signature crisp texture, shaped while warm over a rolling pin or can for their characteristic curved form. Serve as an elegant dessert accompaniment to ice cream, mousse, or fresh fruit, or enjoy plain with coffee or tea. This version uses softened butter beaten directly into the batter for a tender crumb that shatters cleanly, distinguishing it from tuiles made with melted butter.
Ingredients
Instructions
- 1
Beat egg whites at medium speed until soft peaks form
- 2
Gradually beat in sugar, almond extract, and salt until smooth
- 3
Gradually beat in flour until smooth
- 4
Add softened butter one tablespoon at a time, beating until batter is smooth and well mixed
- 5
Cover and refrigerate for 20 minutes
- 6
Heat oven to 350°F
- 7
Drop batter by teaspoonfuls at least 3 inches apart onto greased baking sheets
- 8
Spread batter with a spatula using circular motions into 1 1/2-inch circles
- 9
Sprinkle almonds immediately over circles
- 10
Bake 6-8 minutes until edges are lightly browned
- 11
Remove from oven and immediately press each cookie over a rolling pin or beverage can to form curved shape
- 12
Let set until well formed and cooled slightly, then cool completely
Tips
Work quickly after removing from oven as cookies harden within seconds; shaping is easier when warm but not piping hot.
Ensure cookies are spaced well apart as they spread significantly during baking to reach desired 1 1/2-inch size.
If cookies harden before shaping, return to oven briefly to soften, then shape immediately.
Good to Know
Airtight container at room temperature up to 5 days. Keep away from humidity as moisture causes crispness to fade.
Batter can be refrigerated up to 24 hours before baking. Unbaked tuiles do not freeze well; freeze baked cooled tuiles in airtight container up to 2 weeks.
Serve at room temperature as accompaniment to ice cream, mousse, panna cotta, or fresh berries. Also excellent with morning coffee or tea as a standalone cookie.
Common Mistakes
Do not let batter sit at room temperature before baking to avoid cookies spreading too thin and becoming lacy rather than solid
Do not skip the refrigeration step as cold batter is easier to handle and spreads more evenly
Do not delay shaping as cookies become brittle and unshapeable within 30 seconds of removal from oven
Substitutions
Gluten-Free Swaps
replaces flour for crispier result
Nut-Free Alternatives
General Alternatives
FAQ
Can I make tuiles ahead of time?
Yes, baked cooled tuiles freeze up to 2 weeks in an airtight container. Reheat briefly in a 300°F oven for 2 minutes to restore crispness. Do not freeze unbaked batter or raw shaped cookies.
What if my cookies harden before I can shape them?
Return the baking sheet to the 350°F oven for 30-60 seconds to soften, then remove and shape immediately. Work in smaller batches if shaping becomes difficult.
How long do baked tuiles stay crisp?
In an airtight container at room temperature, tuiles remain crisp for 5 days. Humidity causes them to soften, so store in a cool, dry place away from moisture.