French Desserts > French Cookies > Tuiles

Tuiles with Lemon and Pistachio Recipe

Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped pistachios
- 1 tablespoon lemon zest

Special equipment needed:
- Parchment paper
- Baking sheet
- Rolling pin
- Small offset spatula

Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the flour and salt, and mix until just combined.
4. Beat in the egg whites and vanilla extract until the mixture is smooth.
5. Fold in the chopped pistachios and lemon zest.
6. Line a baking sheet with parchment paper.
7. Using a small offset spatula, spread the batter into thin, even circles on the parchment paper.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool for a few minutes.
10. Using a rolling pin, shape the tuiles into curved shapes while they are still warm and pliable.
11. Let the tuiles cool completely on a wire rack.


Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 12-15 tuiles

Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 11g
Protein: 2g

Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt.
- Almonds or hazelnuts can be used instead of pistachios.
- Orange or lime zest can be used instead of lemon zest.

Variations:
- Add 1/4 teaspoon of ground cinnamon or cardamom for a warm spice flavor.
- Drizzle melted dark chocolate over the cooled tuiles for a decadent touch.
- Use different types of nuts or dried fruits for a variety of flavors.

Tips and tricks:
- Spread the batter thinly and evenly for a crispier tuile.
- Work quickly with the tuiles while they are still warm and pliable to shape them into desired shapes.
- Store the tuiles in an airtight container to keep them crisp.

Storage instructions:
Store the tuiles in an airtight container at room temperature for up to 3 days.

Reheating instructions:
Tuiles can be reheated in a 350°F (175°C) oven for 1-2 minutes to regain their crispiness.

Presentation ideas:
Arrange the tuiles in a fan shape on a dessert plate and dust with powdered sugar.

Garnishes:
Top the tuiles with a dollop of whipped cream and a sprinkle of chopped pistachios.

Pairings:
Serve the tuiles with a cup of hot tea or coffee.

Suggested side dishes:
Tuiles can be served as a dessert on their own or alongside a scoop of vanilla ice cream.

Troubleshooting advice:
- If the tuiles are too thick, they will not be crispy. Spread the batter thinner next time.
- If the tuiles are too thin, they will break easily. Spread the batter thicker next time.

Food safety advice:
- Store the tuiles in an airtight container to prevent moisture from softening them.
- Use fresh ingredients to prevent spoilage.

Food history:
Tuiles originated in France and were traditionally made into curved shapes to resemble the curved tiles on rooftops.

Flavor profiles:
The tuiles have a buttery, nutty flavor with a hint of lemon zest.

Serving suggestions:
Serve the tuiles as a light and crispy dessert or as a sweet snack with tea or coffee.

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Region: French

Taste: Crispy, Sweet, Tart, Nutty