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!
Petra Zimmermann
Hello Josephine!
I made your cookies today and it seems I need your advice.
After even 13 minutes in the oven they are still kind of doughy. Not crisp at all (except the outer edges). They hold their shape though. Should I try to increase the temperature?
How do you mix the dough together? With a hand mixer or by hand with a cooking spoon? May be the consistency makes a difference?
Thank you for your feedback. I’d love to perfect them.
Petra
Del’s Cooking Twist
They are still soft when you take them out of the oven, so you can shape them on a rolling pin and they harden as they cool-down. I hope this helps!