Time saver: Phil tweaks Chef Eddy’s Almond Tuiles recipe, and reaps the sweet sweet benefits.
When I first wrote about Almond Tuiles I said that I hadn’t changed the recipe at all. That’s different now, and I’m ready to stamp my mark on it. As I said the first time around, Chef Eddy’s Almond Tuiles recipe is my inspiration (reference, source), so feel free to refer to him or use his recipe instead of mine. (He has some great photos, so maybe check it out even if you decide to use my slightly altered one.)
Tuiles are a great crispy dessert cookie, with a distinctive curved shape. The combination of vanilla, orange and almond is subtle and (to me anyway) sublime. They’re best eaten on the day they’re made, but if you have a really airtight container you can try keeping them. (I’ve had mixed results – they stay crisp for a couple of days then go slightly chewy.)
The main changes I’ve made to the recipe are:
- halved the quantities (and then adjusted slightly)
- doubled vanilla
- quadrupled the orange zest
- reduced almond to a quantity commonly sold in NZ shops (impossible to find 90g bags)
- shifted a lot of the weight based measurements to volume based – it’s less accurate, but faster if you don’t have to weigh everything
One of the great things about this recipe is that it leaves you with unused egg yolks, which is a nice problem to have. Sounds like you’d better make crème brûlée. I haven’t put up a recipe for crème patisserie yet (though I’m planning to eventually) but that would be a good option too. (Let’s not get me started on pastry cream, suffice it to say that I love it.)
Almond and Orange Tuiles – makes around 25
- 60g egg whites (skip measuring and just use the whites from 2 large eggs)
- 90g caster sugar (this is around 7 Tbsp or ½ cup minus 1 heaped Tbsp)
- 1 tsp natural vanilla essence
- 3 Tbsp white flour
- ¼ tsp salt
- 30g melted butter (around 2 Tbsp)
- 70g packet slivered or sliced almonds
- 2 tsp orange zest (zest of around half an orange – or more if you love oranges)
- Heat oven to 205°C (I use “high bake” which uses the bottom and side elements with the fan going).
- Put almonds on a baking tray and roast in the oven for around 5-6 minutes – you should probably check them after 4 minutes or so and give them a bit of a stir. Remove from the oven and set aside to cool in a bowl.
- Whisk together the egg whites, sugar and vanilla essence in a stainless steel bowl. You’re not aiming for meringue, but whisk it to the point where it’s well-blended.
- Add the flour and salt and mix till smooth.
- Add the melted butter, cooled almonds and orange zest. Mix well.
- Line baking trays with baking paper, then drop teaspoonfuls of the mixture onto the paper. (Yes, it really is supposed to be that runny.) My baking trays aren’t that big, so I only get 9 per sheet (in a 3 x 3 grid). Leave plenty of space between each one as they can spread while cooking. Shape into rounds with a fork, which you can dip in melted butter to help get clean edges.
- Cook the tuiles (one tray at a time) for around 6-8 minutes until golden-brown. The edges will brown and the middles should be golden.
- Remove from the oven, then quickly lift each one from the tray with a metal spatula/fish-slice, and drape over a thin rolling pin to get the distinctive curved-chip shape. You may need to press them into shape. As they cool they’ll harden, at which point you can remove them from the rolling pin and leave on a wire-rack to finish cooling. If you don’t manage to shape them all you can return the tray to the oven for a few seconds to soften the remaining ones before attempting to shape them again.
- Serve on the side with coffee or ice-cream.