Just after a month after our marriage, I got a chance to visit a small town in France called Toulouse.My husband had a project there, so I too went along. One of his friends called us for tea and it was there that I was introduced to Tuiles, this crispy little treat. To my amazement , the cookies were home made. After we came back, I had to finish my internship, so all the cooking and baking took a back seat. Now that my little monster has grown up, and I get a little time to myself, I have attempted to make this recipe.
A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, ‘tuile’ means tile in French, and is named after the shape of French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
I saw this recipe in a book called Afternoon Tea by Susannah Blake and as I have tasted Tuiles before, I wanted to try it out. The first batch was a failure as I have pored too much batter. It spread a lot and the center was not crisp.
Then I thought a bit and made 6″ circle templates on the parchment paper and poured only 1 tsp of batter for each. This helped me make my cookies, all of the same size and because the batter was less, the cookies turned out very crisp and had a melt in mouth texture.
- Egg white,1
- Sugar, ¼ cup
- Zest of half orange
- Butter, 2 tbsp (melted and cooled)
- All purpose flour, 3 tbsp
- Flaked pistachios, 3 tbsp
- Line a baking sheet with parchment paper
- Pre-heat the oven to 375 degrees
- Put egg white in a clean bowl and beat till stiff peaks are formed
- Add sugar and orange zest
- Add half the butter and flour and fold into the mixture
- Add the remaining butter and flour and fold into the mixture
- Drop 1 tsp of batter on the parchment paper and with the back of a teaspoon, spread it into 6" rounds
- Sprinkle pistachios on top
- Leave some space in between the two rounds as these will spread during baking
- Bake for 7 minutes at 375 degrees
- Take out from the oven and with the help of a spatula, remove the cookie and wrap around a rolling pin, with the pistachios on the outer side
- You have to be fast in this step as the cookies cool and become crisp, so they can break
- Cool on a wire rack completely before storing them