Classic Tuiles

Classic Tuiles
Photo by Scott Phillips


  • 3 large egg whites
  • ¼ lb. (½ cup) butter, melted and cooled to room temperature
  • 1 tsp. pure vanilla extract (or 1 tsp. ground ginger, ½ tsp. ground cinnamon, or ½ tsp. pure almond extract)
  • 2-¼ oz. (½ cup) all-purpose flour
  • ¾ cup granulated sugar

In a medium bowl, whisk together the sugar and egg whites until well combined—you’re not beating in air and the whites shouldn’t be foamy. Add the melted butter and whisk until combined. Add the flour and vanilla (or another extract or spice, if using), and whisk to combine; the mixture should be...

View full recipe at Fine Cooking


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