Tuile "Pirouettes"
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 121.0
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 11.1 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.3 g
View full nutritional breakdown of Tuile "Pirouettes" calories by ingredient
Introduction
Delicate, vanilla-scented tuiles are the perfect light ending to a rich meal, and when filled with a chocolate ganache or fudge filling, add a decadent option too. Delicate, vanilla-scented tuiles are the perfect light ending to a rich meal, and when filled with a chocolate ganache or fudge filling, add a decadent option too.Number of Servings: 10
Ingredients
-
2 egg whites
125 g (¾ cup) caster sugar
60 g (½ cup) all purpose flour
¼ tsp nutmeg
1 tsp vanilla extract
½ tsp butter flavouring
¼ cup canola oil
Tips
This recipe can also be used to make tuile bowls (drape circular cookies over an upturned muffin tin) and traditional "Pringles" style curved tuiles.
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Batter can be refrigerated up to 2 days until needed
Directions
Heat oven to 350℉.
Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
Stir in the flour, nutmeg and vanilla, then add the oil. Mix until smooth.
Can be kept in the fridge at this stage until required.
Spoon onto lined baking trays and spread thinly into rectangles (about the same dimensions as a cheque, maybe a little wider). I suggest no more than 3 at a time, especially if you’re new to tuile making.
Place in the heated oven and bake, 1 tray at a time, for 8-9 minutes, until the tuiles are just turning golden around the edges.
Remove the baking tray from the oven and, working quickly, roll each tuile into a “pipe”, making sure to leave a hole in the middle if you plan to fill them. Cool completely
Store in an airtight container
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
Stir in the flour, nutmeg and vanilla, then add the oil. Mix until smooth.
Can be kept in the fridge at this stage until required.
Spoon onto lined baking trays and spread thinly into rectangles (about the same dimensions as a cheque, maybe a little wider). I suggest no more than 3 at a time, especially if you’re new to tuile making.
Place in the heated oven and bake, 1 tray at a time, for 8-9 minutes, until the tuiles are just turning golden around the edges.
Remove the baking tray from the oven and, working quickly, roll each tuile into a “pipe”, making sure to leave a hole in the middle if you plan to fill them. Cool completely
Store in an airtight container
Serving Size: Makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.