Tuiles Recipe

You’ll love my easy to follow Tuiles Recipe – wafer thin crispy perfection to top ice cream or desserts. Ideal to use up leftover egg whites ! This French tuile recipe includes instructions for Almond Tuiles, Chocolate Dipped Tuiles and Biscuit Curls.

Although you may think tuiles are difficult to make, in reality, the recipe is relatively straightforward. That said, if this is your first time making tuiles there are a few things to watch out for.

I recommend reading through this post or watching the video for hints and tips so your tuiles turn out first time.

Baked tuiles on a cooling rack with two jars of cigar tuiles in the background.

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Tuiles are one of my favourite biscuits to have with a cup of coffee. So whenever I order a coffee at the local cafe on market day here in France, I’m looking forward to the biscuit as much as the coffee.

Speculoos biscuits are served and if I’m really lucky it’s a Speculoos tuile, whisper thin and delicately spiced with cinnamon, ginger, cardamon and cloves.

What Are Tuiles ?

A close up image of curved wafers on a wood surface with a glass jar of cigar wafers in a jar in the background.

Tuiles are ultra thin wafer biscuits or cookies, a French Classic served with coffee, ice cream or desserts. Tuiles (pronounced tweels) is a French word for tiles and it seems the curved shape of traditional French clay roof tiles is the origin of the name. (Don’t get OH started on regional pantile variations and slate.)

Whilst the traditional shape of this delicious wafer is curved, these crisp French wafers come in all shapes and sizes. The curved shape is made by placing the baked tuiles over a rolling pin as soon as they come out of the oven and leaving to harden.

Tuiles and cigar tuiles piled on a cooing rack.

Ingredients For Classic Tuiles

You only need 4 ingredients to make the basic tuile batter.
egg whites
caster sugar
melted butter
plain flour

Whenever I make a recipe that only requires egg yolks, such as ice cream, a custard or a rich pastry I freeze the egg whites until I need them for a recipe that calls only for egg whites.

If you do freeze egg whites, make sure you label your container with the number of egg whites it contains. Alternatively, an egg white tends to be just the right volume to fill one spot of an ice cube tray.

Once frozen, you can transfer your “egg white cubes” to a bag within your freezer. Frozen egg whites will keep for up to a year and should be defrosted at room temperature before using.

Almond Tuiles

To make almond tuiles add two or three drops of almond extract to the tuile recipe mix and scatter flaked almonds on top of each tuile before baking.

Close up image of almond, sesame and coconut tuiles on a cooling rack.

Spiced Tuiles

The basic tuile recipe can be adapted to your favourite flavours, for instance, the ever popular classic vanilla. My favourite remains Speculoos but cinnamon and ginger work equally well as stand alone flavours. Pumpkin pie spice mixes are another option for tuiles and Van Dotsch produce a really great Speculaas Spice Mix.


I love the nutty flavour of sesame. Simply sprinkle your tuiles with sesame seeds before baking.


Add a tropical flavour to your tuiles by sprinkling your tuiles with shredded coconut before baking. The perfect accompaniment to a mango or pineapple sorbet.

How To Make French Tuiles

Close up of freshly baked cigar cookies on a cooling rack with jars of cigar cookies in the background.

Tuiles might look difficult to make but the batter couldn’t be easier and shaping is straightforward once you get the hang of it. You don’t need a mixer and as recipes go tuiles are hardly any work at all.

It’s a case of whisking the egg whites until slightly frothy before adding the sugar and whisking again to mix.

Add the flour and mix with your whisk.

Pour in the melted butter and give the batter a last stir or two with your whisk. You’re ready to go.

The mixture can be kept in the fridge for up to a week so you can make your batter in one go and then spread the baking over a couple of sessions.

6 Step by step photos showing how to make the tuiles recipe. Starting with mixing egg whites, adding the sugar. Adding the flour and then the melted butter. Finishing with the mixed tuile batter.

You don’t need to buy a template (or make one from acetate sheet) to make tuiles as you can easily shape them by eye. OH made me a template from an ice cream tub lid using a hole saw to get the circular shape but you can just cut out the shape you want with a sharp craft knife or scissors.

Using a lined baking tray, drop a teaspoonful of the tuile batter into your template if using one or straight onto the lined tray if not. Ideally, line your baking tray with a silicone non-stick mat. Spread and flatten your batter with the back of a spoon.

If you don’t have a silicone mat you can use baking parchment but parchment does tend to move around as you flatten your shapes.
For me, my Vermell Flama mat is definitely the best silicone mat I’ve used and well worth buying. I use it all the time for many different recipes.

A collage of 6 photos showing how to shape the wafers. Starting with a  homemade template, second is spooning the batter into template. Three and four are of the template lifting off the baking sheet. Fifth is the shaped batter. Lastly, image of almond flakes on batter circle.

How To Bake

The secret is not to bake too many tuiles at once – only bake them in batches you can work with. I find six to a baking sheet easy to cope with and I tend to put two trays at a time in the oven.

When making tuiles for the very first time I recommend baking only one tray, especially if you plan to shape them.

A set of four photos. First photo is baked tuiles on a silicone mat. Second is a single tuile on a palette knife. Third photo is of the tuile being lifted onto a rolling pin with the palette knife. Lastly a photo of the tuile being pressed gently onto the rolling pin by the author of the tuiles recipe.

Keep your eye on your oven, tuiles aren’t in the oven for very long and oven temperatures vary. As soon as the tuiles are golden around the edges and pale in the centre, remove from the oven.

Work quickly with a pallette knife to remove the baked tuiles from the lined baking sheet and place over a rolling pin to make a curved shape. Press gently and allow to cool.

It’s best to let your baking sheets cool down before you bake your next batch.

How To Make Tuile Biscuit Curls

The first time I made a biscuit curl I used the handle of a wooden spoon to roll the hot tuiles around. After a bit of practice, I found it much easier to roll them with my fingers. Do be careful as they are very hot, OH reckons I’ve got asbestos fingers !

Close up image of a tuile being rolled whilst it is hot by the author of the Tuiles Recipe.

The key is to work as quickly as you can. If your tuiles have hardened so you can’t shape them, you could try putting them back in the oven for a minute to soften them.

Baked biscuit wafer curls made from following the tuiles recipe on a cooling rack

Belgian Chocolate Dipped Cigar Tuiles

Roll your tuiles loosely in a cylinder shape like a cannoli if you are going to fill them with cream or ganache or roll more tightly to serve as a biscuit or cookie.

Dip your cooled and shaped tuiles into melted chocolate and leave to set on baking parchment.

Four chocolate dipped biscuit curls on a silicone mat.

How To Make Tuile Cups Or Bowls

I love ice cream or chocolate mousse served in a tuile basket. They look so professional and yet are deceptively easy to make. Just make sure that you add your filling at the last minute because a tuile basket will soften relatively quickly when in touch with moisture.

A collage of how to make a basket with the tuiles recipe. First photo is a large circle of batter, second is removing the baked tuile with a palette knife. Third photo is of the baked tuile over an upturned glass ramekin and lastly the baked basket with the ramekin on a cooling rack.

You’ll need something around which to form your tuile basket. Choose a glass or small bowl or even an empty drinks can – anything you can drape a hot tuile over. Make sure you form a large enough circle of tuile batter on your silicone mat. I’ve found a 15cm / 6 inch diameter circle works well.

Once baked, ease the tuile off the baking sheet with a palette knife and place over your glass or bowl. Press gently to shape and leave to cool.

How To Store

Tuiles are prone to attracting moisture because of their high sugar content. It’s important to store them as soon as they have cooled down. I use a glass Kilner jar or Le Parfait jar but any food container with a good seal will keep your tuiles crisp.

How Long Do They Keep ?

Kept in an airtight container they will keep fresh and crisp for at least a week. As a matter of fact, we’ve kept ours for two weeks and they have been fine.

How To Serve

Serve with a cup of coffee and enjoy your tuiles just as they are. Or you could add an elegant tuile touch to your favourite dessert. Served with ice cream tuiles add a wonderfully crunchy texture.

If You Like This Recipe … you might also like:

Pink Peppercorn Shortbread Hearts

Healthy Digestive Biscuits


You'll love my easy to follow Tuiles Recipe - wafer thin crispy perfection to top ice cream or desserts. Ideal to use up leftover egg whites!

Tuiles Recipe

You’ll love my easy to follow Tuiles Recipe – wafer thin crispy perfection to top ice cream or desserts. Ideal to use up leftover egg whites!
5 from 16 votes
Print Pin Rate Save Recipe
Course: Dessert, Sweet Treat, Biscuits
Cuisine: French
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 36
Calories: 33kcal
Author: Sarah James


  • silicone mats
  • 2 large baking trays / sheets


  • 2 egg whites
  • 125 g caster sugar
  • 60 g plain flour
  • 1 tsp Spice of your choice or Vanilla extract I used Van Dotsch Speculaas Spice
  • 60 g butter, melted and cooled


  • Preheat oven to 180℃ / 350℉ /Gas Mark 4.
  • Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
  • Stir in the flour and vanilla extract or spice and then add the melted butter. Mix to a smooth batter.
  • Can be kept in the fridge at this stage until required.
  • Spoon onto lined baking trays and spread thinly into 7.5 cm (3 inch) diameter circles or use a template. 6 per sheet is ideal as the mixture spreads a little. Sprinkle with flaked almonds if you are making the almond tuiles.
  • Place in the heated oven and bake for 7 to 8 minutes until the tuiles are just turning golden around the edges.
  • Remove the baking tray from the oven and, working very quickly, lift each tuile off the baking tray with a palette knife and drape over a rolling pin or roll up around a wooden spoon handle and leave to cool.
  • Bake in batches 2 trays at a time.
  • Store in an airtight container.



ALMOND: To make almond tuiles add two or three drops of almond extract to the tuile batter mix and scatter flaked almonds on top of each tuile before baking.
SESAME OR COCONUT: Sprinkle with sesame seeds or shredded coconut before baking.
CHOCOLATE DIPPED CIGARS: Shape, cool and dip in melted chocolate ( see video )
TUILE CUPS OR BASKETS: Choose a glass or small bowl and drape over a  hot tuile. ( see video.
Tuiles are prone to attracting moisture because of their high sugar content. It’s important to store them as soon as they have cooled down. I use a glass Kilner jar or Le Parfait jar but any food container with a good seal will keep your tuiles crisp.
Kept in an airtight container they will keep fresh and crisp for at least a week. As a matter of fact, we’ve kept ours for two weeks and they have been fine.
Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Tuiles Recipe
Serving Size
1 wafer
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.

Pin My Tuiles Recipe For Later

Pin image with Tuiles Recipe title inbetween two images of wafer biscuits.

I’m entering my Tuiles Recipe into a couple of challenges this month:

And linking to:

27 thoughts on “Tuiles Recipe”

  • 5 stars
    Hi Sarah

    I tried these and they are delicious. I didn’t have a template so I just did it free hand. As a result, they were a bit thicker. Do you think this is why they were less shapeable? I put them over the rolling pin as you suggested and got a little curve but some cracked.


    • Hi Lisa, you’re probably right about the thickness making them less shapeable although cooking them for too long also has the same effect. Maybe try cooking them for a minute less and spreading them thinner? Let me know how you get on but I’m pleased they were delicious.

  • 5 stars
    Have been wanting to try and make these for ages. You’re recipe is great and easy to follow. I made tonnes of them for friends who were visiting and added different flavors (savoury and sweet). They all wouldn’t believe I had cooked them, so I had a demo in my kitchen, now they are all cooking them and we are swapping flavours and tips. Thanks for giving me the confidence to even try this.

    P.S. I drape them over all sorts of implements to make different shapes!

    • Hi Mary, that’s great to hear. I bet you had so much fun and I’m so pleased my post gave you the confidence to try making tuiles. Happy tuile making 🙂

  • These look so well made! I would love to have a go at them one day as I know my family would love them but I’m not known for such delicate recipes – I’d have to make them when I was home alone to concentrate properly!

  • 5 stars
    You make this look so remarkably easy! I remember trying to make something similar years ago and ended up chucking them across the room. They smashed into sugary shards against the wall, lol! Thank you for sharing with the No Waste Food Challenge! 🙂

  • 5 stars
    These look so good! And I never knew how easy it could be! Will definitely be trying this. Thanks for linking up to Credit Crunch Munch!

    • Thanks Lisa, look forward to hearing how you get on. A pleasure to link up with Credit Crunch Munch 🙂

  • 5 stars
    Hi Sarah

    Thank you so much for using (part) of your spice pack in your Tuiles recipe. That’s absolutely excellent; never saw that coming or even thought of using our spice mix in a tuile!

    In Amsterdam, my parents always bought lots of ‘normal’ tuiles, when my sister and I were much younger. But combining them with our spice mix is an absolute first, at least for me!

    Well done!

    Definitely one for our dedicated recipe website at:

    Many thanks

    Steven Dotsch
    The Speculaas Spice Master Chef
    The Speculaas Spice Company Ltd

    I am very keen to include you in our recipe website –

  • 5 stars
    Sarah- I love this recipe. These are actually one of my husbands favorites (he likes one end dipped in dark chocolate!). I saw this featured on Fiesta Fridays! Beautiful photos! I like the shape you made that looks like dessert Pringles! I’ll have to try that!

  • 5 stars
    I always think these look very sophisticated and difficult to make but I love the tip about only doing a few at s time. I love the mouldy as well I think I could even manage these with the right tools. Thank you for joining us at #BloggerClubUK hope to see you again next week X

  • I’ve never seen this done, and it is really exciting! I can just see all of the ways they can fancy up a pretty little dessert. Thank you for sharing!

    • Thanks Julie, you can have so much fun with making different shapes, they do add a bit of class to any dessert & it’s so easy too. A pleasure to share the recipe & thanks for popping by 🙂

  • 5 stars
    Wow, the Tuiles look simply delicious and delicate. It’s has been a long time since I have made Tuiles. Thank you for bringing this recipe to the Fiesta! 🙂

    • Thanks Kirsty, I think tuiles have got a bad name for being difficult to make, especially after being on GBBO, let me know how you get on x

    • Thanks Angela, the template does make the tuiles easier & quicker to make, I made some extra & dipped them in chocolate as a thank you to OH for making it for me. x

  • Oooh, yum – these sound fantastic. I love the sound of that spice blend! I’ve been to France loads and don’t ever remember being given a speculoos biscuit with my coffee. 🙁 Is it a recent thing? Either that or I’ve been doing something wrong! Eb x

    • Thanks Eb,the spice blend is definitely worth trying, I’ve used it in my teabread too, just the right amount of cinnamon to cloves. I don’t think the speculoos biscuit with coffee is a recent thing, maybe it’s more of a regional thing? I went to the local cafe at the market yesterday and they are still serving them. x

  • 5 stars
    Awesome recipe Sarah! Do you leave the wooden spoon in situ whilst cooking or do you slide off once wrapped and continue cooling? Thanks for a fab #CreditCrunchMunch entry:-)

    • Thanks Camilla, I use the wooden spoon to shape the tuiles once the tuiles come out of the oven, although I don’t always use a wooden spoon and find it much easier to roll up with my fingers 🙂

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