These are the cookies I served with the Café Glacé. They are also nice with ice creams, or mousses, basically – anything creamy, for adding the texture contrast. If you are really seeking the crispiness in the cookies, don’t make them in advance (I mean – well in advance, like a day before). No matter how tight is your container where you’re storing them, the cookies will lose at least some of their crunch, or even worse – they will acquire unpleasant rubbery chewiness. I recommend baking them a couple of hours before the serving time; the process is not complicated at all.

The recipe is from the “Desserts by the Yard”.

Makes about 2 dozens

For the cookies:

  • 2 oz (1/2 stick) unsalted butter, softened
  • ½ cup confectioners’ sugar, sifted
  • 1/3 cup + 1 tbsp all-purpose flour
  • 2 large egg whites, at room temperature

For the ganache (optional):

  • 2 oz bittersweet chocolate, finely chopped
  • 1 tbsp unsalted butter
  • 1/3 cup heavy cream


Center an oven rack and preheat the oven to 325F. Line a large baking sheet with a silicone baking mat.

In a medium bowl, with an electric mixer on medium speed, cream together the butter and the confectioners’ sugar until combined, about 1 minute. Don’t overbeat, because tuile batter shouldn’t be too aerated. Scrape down the sides of the bowl. Add the flour and mix on medium speed for 30 seconds. Scrape down the bowl and mix for an additional 15 seconds. Add the egg whites one at a time, scraping the bowl after each egg white is incorporated. Beat on low speed until the batter is smooth.

To form the paper-thin cookies, place three or four 1-tablespoon mounds of batter 3 inches apart on the silicone-lined baking sheet. Using a small offset spatula, smear each mound in a 180-degree semicircle, like a wind-shield wiper. Rotate the baking sheet 180 degrees and smear the other side of the rounds 180 degrees using the same motion, to complete the circle, making 3-inch rounds.

Place in the oven and bake for 5 minutes. Rotate the baking sheet from front to back and bake for another 4-5 minutes, until the cookies are golden brown. Do not overbake. Open the oven and place the cookie sheet on the oven door. Using an offset spatula, loosen all of the cookies from the silicone mat, then one by one, lift off the cookies with the spatula and roll up around the handle of a wooden spoon. If the cookies stiffen, return them to the oven for a minute to soften. If this is too difficult (the cookies are hot!), you can either leave them as they are or drape them over a rolling pin. Slide the cookies off the spoon handle. Repeat with the remaining batter. Allow the cookies to cool completely on racks. You can dip the cookies in the ganache, or fill them with the stiffen ganache for a nice touch.

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16 Responses to “Tuiles”

  1. I’ve wanted to try tuile cookies for a long time but just haven’t gotten around to it. Oooh, next week’s Tuesday’s with Dorie ice cream recipe might be a good excuse… we’ll see.

    Thanks for sharing the recipe.

    You had asked about the Tres Leches cake recipe I mentioned on my site… I got the sponge cake recipe from “The Baker’s Dozen” cookbook. If you’d like the recipe along with my notes, drop me an email at or somehow let me know your email address.

    Take care!

  2. Delicate light and crisp – I’ve never made them myself before but looks straightforward enough to make!

  3. Everything you make look perfect!! Even those tuile cigars look so shiny and smooth and out of this world!! I love them!!

  4. They look so incredible thin! Just perfect!

  5. I’ve never made tuilles, but I love these delicate little cookies. There are so many things to make – I have to add these to my list, along with macarons!

  6. They do indeed look incredibly perfect. Fantastic :)

  7. The perfect crisp :) Thanks so much for the detailed description! Hope to make tuiles someday.

  8. these are lovely. i’m far too clumsy and uncoordinated to create such a delicate delight. :)

  9. Jacque, they do go well with ice cream.

    Meeta, thank you. They are easy to make, indeed.

    Christy, thank you very much for your comment. You are so kind.

    Rita, thank you.

    Madam Chow, my list “to-bake-things” is also incredibly long :)

    Y, thank you very much for your kind words. I do still keep in mind to try your anise and honey tuiles – they’ll have to be fantastic.

    Lore, thank You very much! And you are very welcome :)

    Grace, you are slandering yourself! Besides, it’s not difficult at all.

  10. Your tuiles look perfect.
    So thin, so smooth, so delicate.
    I’ve challenged this cookies before, but they didn’t turn well. Since then, these have been one of the hardest cookies to make for me, but I’d like to try one more time. Thank you for the recipe.

  11. There are perfect!! So crispy and delicious!!!


  12. Noa, thank you very much. If you get any questions before or during the process, I’ll be happy to answer.

    Ana, thank you very much.

  13. Those look so beautiful and delicate! I almost feel that I’m too clumsy to even attempt them.

  14. Cate, thank you very much! And I’m sure you are not!

  15. Hi, these look stunning! I want to make these tomorrow to go desert (or maybe coffee?) at a dinner party. Guests are arriving at 7.30pm. How long in advance can I make them and is it difficult to shape these round a wooden spoon handle? (and must I grease it beforehand?) This will be my first attempt!

  16. Catherine,

    They have to be made the same day. If the air is humid, bake them as close to the serving time as possible (no earlier than noon). You don’t have to grease the spoon handle. If these are the only cookies you’re planning to serve, and since it’s your first attempt, just in case, have something else for dessert in case it doesn’t go so well…

    If the rolling doesn’t go smoothly you can cook on a rolling pin or a bottle to give them the concave shape. It’s easier this way.

    Good luck!

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