Today I’m sharing a French classic recipe: the almond tuiles! These delicate and crispy sweet thin cookies are made with only 5 ingredients and it’s a very good way to use egg whites when you have some left!
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I like their lovely curved shape and for me they are the perfect cookies to accompany some small chocolate pudding (I need to share my favorite recipe with you by the way, they are to die for!) or with a chocolate mousse. But you can also have them with some ice cream or simply with a cup of tea or coffee.
They are also a perfect DIY and a great gift for your friends. Just wrap them into a transparent bag with a nice ribbon or place them into a nice box and it’s done! I remembered offering a huge box full of almond tuiles to my grandmother the first time I baked them when I was around 15 years old. They looked so elegant, I was really proud of myself!
If like me you like when your food looks pretty and elegant, you need to bake these beauties. There is absolutely nothing difficult in the recipe and you’re gonna love them, I tell you!
French Almond Tuiles
- Cook Time: 8 mins
- Total Time: 8 mins
- Yield: 16 tuiles 1x
- Category: Desserts
- Cuisine: French recipes
Today I’m sharing a French classic recipe: the almond tuiles! These delicate and crispy sweet thin cookies are made with only 5 ingredients and it’s a very good way to use egg whites when you have some left!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 egg whites
- 3 Tablespoons caster sugar
- A pinch of salt
- 1 Tablespoon flour
- 30g slivered almonds
- 2 Tablespoons melted butter
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the egg whites, sugar, salt, flour, half of the slivered almonds and melted butter.
- On a large baking tray covered with a parchment paper, scoop 1 teaspoon of dough and leave enough space between each cookie. Cover with the other half of slivered almonds.
- Bake them half way for 8-10 minutes. When the tuiles are slightly golden and still white in the center, remove them from the oven and lift them up with the help of a large knife and place them on a rolling pin to give them their curved shape. Transfer the tuiles onto a wire rack to cool completely.
Did you make this recipe?
Lastly, if you make this French Almond Tuiles, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Jo
Je viens de reproduire ta recette à la lettre. Excellente !! Tuiles Croustillantes et légères. A accompagner avec ta recette de mousse au chocolat que je viens de faire aussi. Super contente d’avoir trouvé tes recettes !
Delphine Fortin
Super, merci beaucoup pour ton feedback! Del
B Parsons
I made these in France, and the batter was much too liquid, even doubling the amount of flour. I just had giant puddles with almonds. They taste great, though.
I notice that the French recipes instruct you to beat the egg whites with the sugar first. My eggs are also never stored in the refrigerator, which probably makes a difference as well. I’ll have to experiment some more, because I love the idea!
Bisous du Sud ! .
Delphine Fortin
Hi! I am French myself and this is a French recipe. I’ve baked these tuiles over and over again for the last 20 years without any issues, so I’m wondering what might have gone wrong here. You should definitely not use more flour in any case. Hope your next attempt will be exactly as you imagined! Del
Belgium
If you re worried about the almond tuiles cooling down too quickly and becoming difficult to shape, you can take them out of the oven one-by-one and leave the remaining tuiles in the oven so that they stay malleable. Important though is to switch off you re oven when doing so! Be careful to not overcook or burn them though. A good tuile is a golden tuile!
Delphine Fortin
Thanks for the tip!
Janet Murphy-Gloss
I went to a French (Canadian) school for 13 years, I still can read some French (my verbs are gone). It’s a delight to find your Blog to see French food, and comments.
I haven’t tried your recipes, but I sure will soon. I think you will become a favorite.
Bon soir,
janet
Delphine Fortin
Hi Janet! I’m glad to hear that, and all I want to say is “bienvenue”! I am looking forward to see you try my recipes, maybe in their French version (you can always check the English one if you have a doubt sometimes). All the best! /Del
Winnie
These cookies look simply terrific!! And they’re so easy to make 🙂
Patty (Je cuisine donc je suis)
Salut! Elles ont l’air magnifique! Je n’ai jamais osé les faire! Bravo!
Joanne T Ferguson
I have never made these before and they are on the list! Pinned and shared!
Cindy @ Hun… What’s for Dinner?
What a delightful cookie. I can just imagine how dainty they are.
Delphine Fortin
Very delicates indeed, which makes them so elegant! 🙂
Jessica (Savory Experiments)
Beautiful simplicity! I can’t wait to try this recipe. Perfect for after a heavy meal, tea or coffee.
Delphine Fortin
You should definitely give them a try, they are also the best way to use some egg whites leftovers!
Catherine
Dear Del, These cookies would be wonderful with ice cream! They look absolutely wonderful. xo, Catherine
Delphine Fortin
I bet they would! Thanks, Catherine, It’s always a pleasure to read your very nice comments! 🙂
Janette@culinaryginger
I love almond tulles and yours look delicious
Delphine Fortin
Thanks, Janette! I love them too and I’m really happy with the result of this recipe everytime I make it!
Abigail
I love anything with almonds! These cookies look crispy-licious! Pinned. 🙂
Delphine Fortin
I would have guessed so. I love everything with almonds too and I’m crazy about your recipes! I love your “crispy-licious” word by the way 😉
Patricia @ Grab a Plate
I love these delicate cookies – so pretty, too!
Delphine Fortin
Thanks, Patricia! They are perfect with a cup of tea or coffee, or with an ice cream in summertime!
Elena
These look delicious! I love crispy cookies. Nice recipe to use up leftover egg whites
Delphine Fortin
Yes. It’s actually my favorite recipe to use leftover egg whites 🙂
Debi @ Life Currents
Wow these look great! I’d love some right now with another cup of coffee!
Delphine Fortin
You should definitely take some with your coffee. It would taste even better! 😉
Contes et Délices
ça me rappelle que ça fait longtemps que je n’en ai pas mangé !! Il va falloir changer ça 🙂
Delphine Fortin
Oui… on oublie nos classiques parfois, c’est dommage car certaines recettes comme celle-ci sont toutes simples, délicieuses et nous replongent dans des souvenirs passés !
Linda @ForkandForage
These are absolutely darling and I bet they taste wonderful dunked in Earl Grey tea. Great job!
Delphine Fortin
You bet right! These beauties are the perfect versatile cookies. You can have them to accompany tea, coffee, chocolate pudding or mousse, or even ice cream!
Erica (@Erica’s Recipes)
Wow these delicate little beauties look soooo buttery tasty! Love these Del!
Delphine Fortin
“Buttery” tasty is the word. I love them too, thanks for your nice words, Erica!
Tara
These are gorgeous looking, I would take a dozen please!
Delphine Fortin
Great idea, Tara, although a dozen would actually disappear fast enough! 😉
sotis
j’ai justement des blancs au frigo, tu me donne des idées!!! bisous
Delphine Fortin
Eh oui, souvent on se demande ce qu’on va bien pouvoir faire avec les blancs qui restent. Et voilà !