Tuiles -Thin Crispy Cookies

What Are Tuiles?

The Cookie That's Crispy, But Make It Chic

Tuiles are delicate, paper-thin cookies from France, known for their beautiful curved shape and irresistible crunch. The word tuile (pronounced “tweel”) means “tile” in French, because their shape mimics traditional clay roof tiles when draped and cooled. But let’s be honest—they’re way more delicious than actual roofing material.

I absolutely adore tuiles for their light, buttery flavor and melt-in-your-mouth texture. They’re incredibly versatile:

• Serve them as a snack with tea or coffee,

• Use them to decorate scoops of ice cream or mousse,

• Top them with nuts or seeds for extra flair,

• Or even sandwich them with ganache or jam for a crisp, elegant twist.

Whether you're dressing up a dessert plate or just looking for a crispy little treat that makes you feel like a pastry chef with a French accent, these cookies are it.

Now let’s make a batch so thin and fancy, they basically whisper "oui" as they bake.

Supplies:

• Mixing bowl medium size or stand mixer

• Spatula

• Scale

• Silicone matt or parchment paper

• Ice cream scoop

• Baking trays

• Baking racks

• Silicone stencil

Yield:

12 cookies, 3 oz each/85g each

Thin Crispy Cookie Ingredients:

• 130g icing sugar

• 130g unsalted butter

• 100g all purpose flour

• a pinch of salt

• 2 large egg whites

• 1 tsp vanilla/almond or any available flavours strawberries raspberry

Steps:

1. Make the Batter

• In a bowl, cream together the softened butter and icing sugar until smooth and pale.

• Add in the egg whites and mix until well combined.

• Stir in the flour, salt, and flavoring extract of your choice.

• Mix just until the batter is smooth—don’t overdo it.

📝 Optional: Let the batter rest for 15–30 minutes in the fridge for slightly easier spreading.

2. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat. Tuiles are clingy. Don’t skip this.

3. Shape the Tuiles

• Spoon small amounts (about 1 tsp) of batter onto the baking sheet.

• Use the back of a spoon or offset spatula to spread each one into a thin circle or oval, about 2–3 inches wide. Aim for even thinness for maximum crispiness.

📝 Leave space between each one—they’ll spread slightly.

4. Bake

• Bake for 5–8 minutes, or until the edges are golden brown.

• Watch closely—they go from “blonde” to “burnt offering” in seconds.

5. Shape While Hot

• Working quickly, use a spatula to lift each cookie and drape it over a rolling pin, bottle, or curved mold to form the signature curved shape.

• Let them cool in place to set.

📝 Once cooled, they’ll crisp up beautifully.

Use food processor effective job

Flavor Variations & Tips

• Add a tiny bit of freeze-dried fruit powder to your batter for a pop of color and flavor (raspberry, strawberry, etc.).

• Want texture? Sprinkle sliced almonds or sesame seeds on top before baking.

• Store cooled tuiles in an airtight container with silica packs if you're fancy, or just eat them all like a responsible adult.

Chocolate Variation of French Tuiles

Add a touch of cocoa and bam—suddenly your cookies are dressed for a black-tie dessert party.

Adjusted Ingredients:

• 120g icing sugar

• 130g unsalted butter, softened

• 90g all-purpose flour

• 10g cocoa powder (unsweetened)

• A pinch of salt

• 2 large egg whites

• 1 tsp vanilla or orange extract (chocolate + citrus = you win)

Everything else is the same:

• Mix → spread → bake → panic slightly while shaping → cool → devour.

Use rolling pin