Vanilla Tuiles

    Vanilla Tuiles

    (4)
    17saves
    1hr33min


    12 people made this

    About this recipe: These thin French biscuits are very pliable but you'll need to drape them over a rolling pin or jar while they are still warm to get the curved shape. It's easier than it sounds and they look so impressive.

    Ingredients
    Makes: 12 tuiles

    • 110g butter, softened
    • 120g icing sugar sugar
    • 4 egg whites
    • 1/2 teaspoon vanilla extract
    • 145g self-raising flour

    Method
    Prep:25min  ›  Cook:8min  ›  Extra time:1hr chilling  ›  Ready in:1hr33min 

    1. In a bowl, cream the butter and sugar together until light and fluffy. Beat in the egg whites, one at a time. Beat in the vanilla.
    2. If you're using an electric beater, switch to low speed, then add the flour until just combined. Do not overmix. Cover and chill for at least 1 hour.
    3. Preheat oven to 170 C / Gas 3.
    4. Cut a small hole (about 7cm diameter) in a thin piece of cardboard or plastic to serve as a stencil in forming the tuiles. Line a baking tray with non-stick baking paper and place the stencil on it. Using a spatula, place a small amount of the batter in the centre of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat until dough is used up.
    5. Bake at 170 C / Gas 3 for 8 to 10 minutes or until lightly brown around the edges. While still hot, use a spatula to remove them from the tray and place them over a rolling pin or glass jar. Allow each one to harden and cool.
    6. Store in an airtight container.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    42

    Did not use stencil. Draped over rolling pin while still warm. Added almonds and toasted sesame seeds.  -  11 Apr 2010  (Review from Allrecipes US | Canada)

    by
    38

    Has a Delicous taste and can be made for any occasion!  -  19 Dec 2000  (Review from Allrecipes US | Canada)

    by
    5

    I found this recipy highly applyable. with good taste and strength. Probly use it more often for garnish-easy  -  24 Feb 2013  (Review from Allrecipes US | Canada)

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