White Chocolate Tuiles
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These delicate white chocolate tuiles are one of my favorite treats to whip up when I want something impressive but don't have hours to spare. With just 15 minutes of prep and 30 minutes in the oven, you'll have elegant, crispy cookies that look like you spent all day on them. The white chocolate chips bring richness and a touch of sweetness, while the almond extract adds a lovely subtle flavor. Eggs provide excellent protein to keep you satisfied, and the best part? This recipe uses basic pantry staples, so you probably have everything on hand already. They're simple enough for a weeknight but fancy enough to serve at your next dinner party.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 125 gunsalted butter
- 250 gwhite chocolate chips
- 2eggs
- 1 mLalmond extract
- 1salt
- 30 gconfectioners' sugar
- 1 gunsalted butter for brushing
Detail level
Instructions
- 1
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
Tip: Use a thermometer for accurate temperature.
- 2
Whisk together the flour, sugar, and salt in a medium bowl.
Tip: Aim for a smooth, even mixture.
- 3
In a large bowl, beat the butter and white chocolate chips until smooth.
Tip: Use a stand mixer for faster results.
- 4
Beat in the eggs one at a time, followed by the almond extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the dry ingredients to the wet ingredients, beating until just combined.
Tip: Don't overmix – the batter should still be slightly lumpy.
- 6
Transfer the batter to a piping bag fitted with a small round tip.
Tip: Use a piping bag for even, delicate tuiles.
- 7
Pipe the batter onto the prepared baking sheet in thin strips, about 5 cm apart.
Tip: Hold the piping bag at a 90-degree angle for crisp edges.
- 8
Brush the tops with confectioners' sugar and bake for 15-20 minutes, or until lightly golden.
Tip: Don't overbake – the tuiles should still be slightly soft to the touch.
- 9
Remove the tuiles from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the tuiles cool completely before serving.
- 10
Serve the tuiles as is, or dust with additional confectioners' sugar if desired.
Tip: Store the tuiles in an airtight container to keep fresh.
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