My tuile cookie recipe makes delicious, thin, crispy wafers that are shapable while they’re still warm. I’ve been making them for years! First, to garnish dessert plates back in my restaurant days and now to top cakes with pretty flowers and leaves.
If you have my book, Erin Bakes Cake, you may have already read about mashy-meatball hands. In short, it was about a former colleague who could destroy a box of lovingly made tuiles basically just by looking at it. Moral of the story: tuiles break. It’s the nature of the beast. With practice they come much easier to handle. Your first few times at bat expect a few crumbles (which, by the way, are terrific over ice cream).
How to Make Tuile Cookies
- 6 large egg whites
- 13/4 cups granulated sugar
- 13/4 cups all-purpose flour
- 9 ounces unsalted butter, melted
- Gel food coloring (optional)
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Line cookie sheets with silicone baking mats (or parchment paper).
- Pour the egg whites into the bowl of a stand mixer (or into a large bowl if using an electric hand mixer) and whip on medium-high speed until frothy. Slowly pour in the sugar and continue to whip on medium-high speed until stiff peaks form, 5-7 minutes.
- Fold the flour into the egg whites with a rubber spatula, 1/2 cup at a time. Fold in the melted butter until incorporated. Mix in gel food coloring last if using.
- Use tuile batter right away or store in an airtight container in the fridge for 2-3 days. Press plastic wrap directly against the surface of the batter before putting the lid on the container to prevent it from forming a skin and absorbing fridge odors.
- Yields 11/2 cups of batter, enough to make about 2 dozen 2-inch round cookies.
- Spoon or pipe a teaspoon or so of batter for each bookie onto a lined baking sheet. Bake for 5-7 minutes, until the edges of the tuiles have only just started to brown. Shape baked tuiles as desired while they're still warm.
- Place a store-bought or homemade stencil on the silicone mat. Pipe or spoon a small amount of batter into the middle of the stencil. Steady the stencil with one hand while using your other hand to spread the batter with an offset icing spatula. Return unused batter to the bowl. Carefully lift up the stencil, being mindful not to smudge the batter. Wipe off the stencil and repeat as needed. Baking times will vary depending on the size of your stenciled shape. The tuiles are done when the edges have just started to brown. Shape baked tuiles as desired while they're still warm.
- Fill a piping bag, paper cone, or squeeze bottle with tuile batter. Pipe words or shapes onto a lined cookie sheet. Piped shapes are typically thin and will require very little baking time, 3-5 minutes, until the edges have just started to brown. Shape baked tuiles as desired while they're still warm.