When I found out that we are baking tuiles for Bake Along – I was really excited because I’ve procrastinated baking them for God knows how long! Originated from France, tuile is a thin and crispy wafer that can be sweet or savoury. “Tuile” means “tile” in French, and is supposed to resemble the shapes of French roof tiles.
I originally wanted to bake 2 types of tuiles – one sweet and one savoury, but I was being over-ambitious as I only had time to bake one… oh well, there’s always next time! I baked a sweet tuile that was made using a meringue base, quite different from the usual tuiles recipes that require the creaming of butter and sugar (hence this recipe is great for using up leftover egg whites!) For this one, egg whites are whipped with sugar until pillowy before the dry ingredients and butter are folded in.
Baking and moulding the tuiles are very fun, but it does requires patience as I can only manage maximum 4 tuiles at one go, so I have to bake lots of batches of tuiles. Working quickly is also super important! The first and second tuile is always the easiest to shape, but by the time I get to the third and fourth tuile, they have already start to harden and sometimes the fourth tuile will snap. Not a worry though because they all ended “safe and sound” in my tummy.
These cookies may not be super duper chocolatey, but they are so light that I can polish at least 5 at one sitting and not feel as guilty! There’s a very light hint of cinnamon but can be left out if you don’t like cinnamon. My mom said they looked like the potato chips Pringles – maybe I should find a savoury tuile recipe for that!
And here are the step-by-step photos!
|1) Whisk egg whites till soft peaks formed.||2) Gradually add in sugar.|
|3) Whisk until smooth and glossy.||4) Sift and fold in flour.|
|5) Fold in melted butter and reserve some batter.||6) Sift and fold in cocoa in remaining batter.|
|7) Spread mixture on a baking sheet.||8) Drizzle some of the reserved mixture.|
|9) Use a toothpick and create marbling effect.||10) Bake and mould them!|
Cook-Your-Books #5 hosted by Joyce from Kitchen Flavours!
- 1 large egg white
- 3 tablespoons caster sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
- 1 tablespoon cocoa powder
- ½ teaspoon ground cinnamon
- Preheat oven to 200 degrees Celsius. Draw the template on a baking parchment and place it on a baking sheet. Set aside.
- Place the egg white in a clean, dry and grease-free bowl. Using an electric mixer, whisk the egg white on medium-high speed until soft peaks form. Add in sugar, tablespoon by tablespoon, beating on high speed until a smooth and glossy mixture is obtained with semi-stiff peaks. Sift in the flour and fold in until fully incorporated. Fold in the melted butter as well. Transfer 3 tablespoons of the mixture into a small bowl and set aside.
- Sift the cocoa and cinnamon over the remaining mixture and fold in until fully incorporated. Drop tiny spoonfuls of batter on the template and using a palette knife, spread onto the template. Drizzle a little bit of the reserved plain mixture over and use a toothpick to create a marbling effect.
- Bake for 4 to 6 minutes until just set. Working quickly and carefully (take care not to burn yourself), use a palette knife to lift up the cookie and drape it over a rolling pin. Press down gently using the palette knife and the tip of your finger nail to form a curved shape. If the cookies has cooled and became hard before you can shape them, return the cookies back into the oven for another 30 seconds to 1 minute.
- Let the tuiles cool completely then transfer them into an airtight container.