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!
I love making tuiles and when Steven Dotsch from the Speculaas Spice Company asked me to try his Speculaas Spice Mix, I knew straight away I had to recreate one of my favourite biscuits. Speculoos biscuits (the French name for Speculaas) are very popular here in France – when you order a coffee you can almost be sure you’ll be given one of these spiced biscuits along with your drink. Once though, along with my coffee, I was given a delicious Speculoos tuile, whisper thin and delicately spiced. I’ve never been offered a Speculoos tuile since so maybe I was simply lucky to have been given a leftover from the dessert menu, who knows ?
My homemade tuiles are generally flavoured with almond or vanilla (depending on the dessert) but the VanDotsch Speculaas Mix was an opportunity to indulge my own tastebuds with a unique flavour – a deliciously aromatic blend of cinnamon, ginger, cardamom and cloves. If you want more information about Stephen Dotsch’s organic and fairtrade spice blend, pop over and take a look at the full story over at The Speculaas Spice Company.
Tuiles are deceptively easy to make, you just have to keep an eye on them in the oven and if you want to shape them, work quickly. The secret is not to bake too many at once – only bake them in batches you can work with. I find six to a tray easy to cope with and I tend to put two trays at a time in the oven. The mixure can be kept in the fridge for a few days so you can make your batter in one go and then spread the baking over a couple of sessions.
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. A simple shape for the finished article is the classic roof tile (after which the biscuit is named) where you simply lift the hot tuile off the baking tray with a palette knife and lay it over a rolling pin.
I form some of my tuiles into cylinders (“cigar biscuits” as one of my nephews remarked) and initially I would roll the tuiles around the handle of a wooden spoon. Now I find it much easier to roll the tuiles with my fingers but you do need to be careful as the tuiles are very hot. OH reckons I’ve got asbestos fingers !
The recipe gives you flavour options of VanDotsch Speculaas Spice Mix, Vanilla or Almond for your tuiles, so you can pair them with your favourite dessert. The Speculaas tuiles were perfect with lemon posset.
Here’s my Tuiles Recipe in quick printable format so you can have it to hand while you try it out.
- 2 egg whites
- 125 g (¾ cup) caster sugar
- 60 g (½ cup) plain flour
- Optional: 1 ½ teaspoons Speculaas Spice (I used VanDotsch) or 1 teaspoon vanilla extract
- 60 g (¼ cup) butter, melted and cooled
- Optional: Flaked almonds
- 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 spice if using) 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.
Pin my Tuiles Recipe for later:
I’m entering my Tuiles Recipe into a couple of challenges this month:
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lisa over at Lovely Appetite.
- The No Waste Food Challenge created by Elizabeth over at Elizabeth’s Kitchen Dairy and hosted this month by Michelle at Utterly Scrummy.
And linking to:
- Fiesta Fridays
- Bake of the Week co-hosted by Sarah at Maison Cupcake & Helen at Casa Costello (this week hosted by Sarah)