Episode 4: Brown Butter Almond Tuiles

“Tuiles” (pronounced “too-weals”) are a thin, crispy cookie. Ours turned out chewy, which means we did something wrong, so let us know how yours turned out!

We cannot post the actual recipe for this one, but the ingredients are below:

Unsalted butter

Granulated sugar (we used coconut sugar, again)

Egg whites

Whole Milk

Vanilla

Cake Flour

Salt

Sliced, blanched almonds (these can be found in the baking aisle of the grocery store. You do NOT have to slice or blanch your own almonds.)

Preheat your oven to 324 F or 160 C

You will cook your cookies for 15-18 minutes

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Our special utensils today! A food scale, a rolling pin (ours is sillicone) and a batter scoop.

Today’s cookbook!  We’re on page 33, if you want to see the exact recipe!

Today’s cookbook! We’re on page 33, if you want to see the exact recipe!

Brown butter!  It should smell like nuts and have this froth on top.  If it smells burnt, it’s burnt and will need to be re-made.

Brown butter! It should smell like nuts and have this froth on top. If it smells burnt, it’s burnt and will need to be re-made.

All our wet ingredients!  Don’t worry if yours isn’t quite as brown, as our coconut sugar definitely changes the color of our batter.

All our wet ingredients! Don’t worry if yours isn’t quite as brown, as our coconut sugar definitely changes the color of our batter.

Dry ingredients are in!

Dry ingredients are in!

The first step of folding!  Place the ingredient you’re going to fold onto one side of the bowl, then fold the batter over the ingredient.  Continue that movement, here, until the almonds are completely incorporated.

The first step of folding! Place the ingredient you’re going to fold onto one side of the bowl, then fold the batter over the ingredient. Continue that movement, here, until the almonds are completely incorporated.

Here, Daniel uses the batter scoop to make sure that we get an even distribution of batter per cookie.  The recipe stated that it should make 24 cookies, but it did not.  We got about 18 out of it, using the scoop.    Scoops come in many diffrent sizes, so if you’re seeing a consistent difference in your cookie ratio to the recipe, see if you need to get a smaller cookie scoop.

Here, Daniel uses the batter scoop to make sure that we get an even distribution of batter per cookie. The recipe stated that it should make 24 cookies, but it did not. We got about 18 out of it, using the scoop.

Scoops come in many diffrent sizes, so if you’re seeing a consistent difference in your cookie ratio to the recipe, see if you need to get a smaller cookie scoop.

Here, we are draping the cookies over the rolling pin, so they can keep their slightly curved shape.  We also used cups and a lightsaber immersion blender, because the time in which to get the cookies shaped is very small and our rolling pin couldn’t hold the entire batch of cookies.

Here, we are draping the cookies over the rolling pin, so they can keep their slightly curved shape. We also used cups and a lightsaber immersion blender, because the time in which to get the cookies shaped is very small and our rolling pin couldn’t hold the entire batch of cookies.

The Final Product!!!

The Final Product!!!

Our tuiles did not impress us. They were chewy and salty, which they were not supposed to be, so, for now, we won’t be revisiting this recipe. If you managed to get a different result, let us know what you tried and we might come back and have a Brown Butter Almond Tuiles Part 2! Thanks for listening!