Crispy Tuiles a L’Orange

| September 19, 2011

Episode 124: Sweet Endings
Recipe: Crispy Tuiles a L’Orange (Orange Tuiles)

Tuile means “tile,” and these cookies are shaped like curved roof tiles. Although tuiles are not usually flavored with orange zest, this is a nice variation.

Crispy Tuiles a LOrange

Makes about 20 cookies

1/2 cup sugar
1/4 teaspoon pure vanilla extract
2 large egg whites
1/3 cup all-purpose flour
4 tablespoon (1/2 stick) unsalted butter, melted
1/2 cup sliced almonds
2 teaspoons grated orange rind

Preheat the oven to 400 degrees. Line a baking sheet with a nonstick baking mat and set aside.

Combine the sugar, vanilla, and egg whites in a bowl and beat with a whisk for a few seconds until foaming. Add the flour, butter, almonds, and orange rind, mixing them in well. (The batter will be liquid.)

Drop about 1 1/2 tablespoons of batter for each cookie onto the prepared pan, leaving at least 4 inches between the mounds to allow for spreading. Bake for 10 to 12 minutes, until lightly browned.

Let the cookies “settle” for a couple of minutes and then, while they are still hot, lift them off the baking sheet and bend each cookie over a rolling pin or place it into a baguette mold so it takes on the shape of a curved roof tile. Allow them to cool long enough so they maintain their shape when removed. Let cool, and store in an airtight tin.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: dessert, fruit, nuts

About the Author ()

I was the Senior Digital Producer for KQED Food up until July, 2018.  Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including:; KQED Food; Bay Area Bites; Check, Please! Bay Area;  Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.  As far as content creation,  photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.

Comments (4)

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  1. Cristina10102 says:

    I love your cooking you are a great chef,luky to have you sharing all these great food. thank you

  2. Sonny S says:

    Your face just glows whenever you mention our beloved Julia.  Mine too! We all miss her.

  3. Zinnia says:

    My teenage son and I really enjoyed your show with your good friend when you made these tuiles. You both seemed to enjoy your time together and it was very nice to share with you as well. It made us want to make these cookies. Thank you for putting the fun into cooking for us both.

  4. Bambi Lesne says:

    I had a hard time with these cookies. They didn’t flatten out, at all – they puffed up like regular cookies and wouldn’t bend to any shape, they just fell apart. I followed your recipe exactly – not too sure what I did wrong, any suggestions?