Classic Tuiles

Classic Tuiles
Photo by Scott Phillips


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

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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