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!

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.


5.0 from 9 reviews
Tuiles Recipe
Prep time
Cook time
Total time
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!
Recipe type: Biscuits
Serves: 36
  • 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
  1. Preheat oven to 180℃ / 350℉ /Gas Mark 4.
  2. Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
  3. Stir in the flour (and spice if using) and then add the melted butter. Mix to a smooth batter.
  4. Can be kept in the fridge at this stage until required.
  5. 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.
  6. Place in the heated oven and bake for 7 to 8 minutes until the tuiles are just turning golden around the edges.
  7. 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.
  8. Bake in batches 2 trays at a time.
  9. Store in an airtight container.
Tuiles freeze well.

Pin my Tuiles Recipe for later: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’m entering my Tuiles Recipe into a couple of challenges this month:

And linking to:

27 thoughts on “Tuiles Recipe”

  • 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.

  • 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!

  • 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! 🙂

  • 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 🙂

  • 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 –

  • 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!

  • 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 🙂

  • 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

  • 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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