Simple French Tuiles
Super simple cookies that are light and crisp! They have the perfect hint of vanilla with a light sweetness. You can form them into so many shapes!
Servings: 28 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.