uile is a French word for a roof tile, and also for a thin, crispy, tile-shaped cookie. Tuiles are usually served as an accompaniment for a creamy dessert, because their crunchiness gives a contrast in texture to something smooth, such as or , for example. However, tuile is a beautiful treat itself, served with a cup of tea or coffee.
The tuile batter is very easy to make, and it calls for just a couple of basic ingredients – butter, sugar, flour, and egg whites, but in my egg-free recipe I am using orange juice and almonds. To make tuile batter, you just need to melt the butter, add all the other ingredients, and stir until everything is well combined. Then you spread a spoonful of the mixture to a tray lined with parchment paper or silicone mat, but make sure you spread it very thinly, they should be almost transparent! Bake the cookies for 5-8 minutes, until nicely golden, and when they are done, take them out of the oven and leave them for about 30 seconds to cool down a bit. After that, remove the cookies from the paper or silicone mat with a small offset spatula, and transfer the hot and still flexible cookie on the rolling pin. When tuile cools down completely it will become hard and crispy.
Keep the tuiles (if you somehow don’t eat them all at once) in an airtight container for a couple of days, because they tend to soak up the moisture from the air thus loosing the crispiness. So, if you live in a humid area (or not), I recommend you eat them as soon as possible! :)
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