Half the Sugar Baker
These tuiles are so easy to make and super delicious. If you bake them for longer, you get a light and crispy cookie. If you bake them for slightly shorter, the edges get crisp but the middle stays nice and chewy! They are made with really basic ingredients and there are no special tools required!
I love these simple french tuiles for so many reasons! They are so easy to make, and they taste amazing! These cookies are lightly sweetened and so light, with the perfect vanilla flavor. There are also so many variations you could try! For instance, you could use almond extract, or add your favorite toppings like flaked almonds, shredded coconut, coarse sugar, or sesame seeds! Finally, they’re so fun to make! There are so many ways to shape these and you can get really creative.
Fun fact: these cookies got their name from the french word for tile because of their roof tile shape!
Ingredients and notes:
I call these my 60 gram tuiles because they call for 60 grams of most ingredients. This makes the recipe super easy to memorize and measure out if you use a scale!
- 2 egg whites
- 60 grams (1/3 cup) granulated sugar
- 60 grams (1/2 cup) all purpose flour
- 60 grams (4 tablespoons) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Variations: You could also try replacing the vanilla extract with almond extract. I also recommend trying different toppings like coconut flakes, almond flakes, sesame seeds, or coarse sugar!
Technique tips:
- When whisking the egg whites and sugar, I recommend whisking until the mixture is very frothy. The color should turn white.
- To make it easier to spread the batter, I recommend refrigerating the batter for at least 30 minutes.
- Spreading the batter: It might seem like too little, but each one of these cookies is made with only around 1-2 teaspoons of batter. Add a little dollop to a parchment lined baking sheet and use the back of a spoon to spread it into a very thin circle (around 3 inches in diameter). The cookies might seem too thin, but they will puff up slightly while baking. After you spread out the batter, you can add any toppings that you would like. Keep in mind that toppings make it harder to roll up the tuiles. If you’re in a rush, you definitely don’t have to roll up the tuiles. They taste just as good flat!
- Baking: Since tuiles are so thin, they only need to bake for 5-8 minutes. If you want tuiles that are chewier, bake them for 5-6 minutes. If you want crispier tuiles, bake them for 7-8 minutes. The longer you bake them, the harder it will be to roll them up!
- Shaping the tuiles: Sometimes, I just like to leave the tuiles flat and they are so delicious, but if you want to have fun with shaping them, there are so many options! You could roll them around a small wooden dowel for a tube shape, or drape them over rolling pins for a taco shape. You can also try making tuile cups by pressing them into a small bowl!
- Let these tuiles cool completely before enjoying! They will continue to crisp up as they cool.
If you liked this simple french tuiles recipe, you might want to check out more of my cookie recipes here!
Simple French Tuiles
Ingredients
- 2 egg whites
- 60 grams (1/3 cup) granulated sugar
- 60 grams (1/2 cup) all purpose flour
- 60 grams (1/4 cup) unsalted butter melted and cooled
- 1 teaspoon vanilla extract
For sprinkling on top:
- coconut flakes, almond slivers, sesame seeds optional
Instructions
- Preheat oven to 350ºF and line 2 large baking sheets with parchment paper.
- Add egg whites to a medium bowl and whisk until lightly frothy. Add the sugar and whisk vigorously until very frothy and white.
- Add the flour and stir until a smooth batter forms. Then add the melted butter and vanilla extract and stir until combined. If not baking immediately, transfer to the fridge.
- Spoon around 1-2 teaspoons of batter onto the lined baking sheet and spread into a very thing circle (around 3 inches in diameter). Leave some room in between each circle (around 6 cookies per sheet). If using toppings, sprinkle them on now.
- Bake in the preheated oven for 5-8 minutes, or until just lightly golden around the edges. If you prefer a chewier cookie, bake for 5-6 minutes. For a crispier tuile, bake for 7-8 minutes. While the first batch bakes, start spreading out the batter for the second batch. It may take 4-5 batches to use all of the batter.
- Once done baking, remove from the oven. Work quickly to shape the tuiles if desired. They should peel off of the parchment paper. Drape them over a rolling pin or roll around a small wooden dowel or tube. If they cool too quickly, you can put them back in the oven for 30 seconds – 1 minute and they will become flexible again.
- Allow the tuiles to cool completely before enjoying.
