Recipe: Appetizing Almond Tuile

Almond Tuile. Read Customer Reviews & Find Best Sellers. Place the egg white in a very clean bowl and whisk until stiff but not dry. Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks.

Sift in the plain flour and stir in the vanilla extract. Almond tuiles are thin crispy French cookies known for their distinctive curved shape, which is obtained by placing the tuiles on a rounded item, such as a rolling pin or a bottle of wine, as soon as they come out of the oven. They solidify and become brittle as they cool down. You can have Almond Tuile using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Almond Tuile

1. You need of egg white.
2. It's of sugar.
3. It's of flour.
4. You need of butter (melted).
5. Prepare of almond (sliced).

Tuiles are easy to keep in an airtight container. They solidify and become brittle as they cool down. Mandelflarn (almond tuile) are lovely thin crisp wafers. They are easy to make, taste superb and look very elegant!

Almond Tuile step by step

1. Preheat oven at 360°F/180℃. Melt the butter..
2. Beat egg white, add sugar and stir well..
   
3. Add flour, melted butter and stir well each time..
   
4. Lastly, add sliced almonds and mix..
   
5. Place a perchment sheet on a baking tray, develop a spoonful of dough on it. The thinner, the better..
6. Bake it for 12-15 min at 360°F/180℃. You can mold it into curved, tuile shape by putting it something round when it's still hot..
7. Flat one would be nice enough, if you don't care about the shape. Personally, I love very thin, well baked one. It's really nice and crispy!.

They are nice to eat on their own, with ice cream or sandwiched together in pairs with a suitable creamy filling. Mandelflarn (almond tuile) are lovely thin crisp wafers. They are easy to make, taste superb and look very elegant! They are nice to eat on their own, with ice cream or sandwiched together in pairs with a suitable creamy filling. Tips • Swedes normally use ljus sirap (light syrup) when making mandelflarn, but any light coloured syrup, such as golden syrup, can be used.