Almond Tuiles 杏仁瓦片

Almond Tuiles 杏仁瓦片

There were still some leftover egg whites from making Portuguese egg tart. The egg whites had been idling in the fridge for a couple of days and I finally found a recipe to exhaust 'em all.

Almond Tuiles 杏仁瓦片

These tuiles are thin, crispy, and taste just like store-bought. My oven is small, hence we spent hours baking these thin tulles, and finish them within hours too...

Recipe adapted from Carol 自在生活

Almond Tuiles

  • 100g sliced almond
  • 2 egg whites
  • 50g caster sugar
  • 1/8 teaspoon salt
  • 40g cake flour, sifted
  • 24g butter, melted
Cooking Directions
  1. Mix (A) together until well combined. Mix in sliced almond.
  2. Store in fridge covered for 30 minutes.
  3. Take half spoon of batter and lay flat on baking sheet (try to get it evenly distributed so that the color will be even after baked, especially the middle part. It is best not to overlap any almond slices).
  4. Bake at preheated oven at 150℃ for 15-20 minutes.

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  • 100克杏仁片
  • 2蛋清
  • 50克砂糖
  • 1/8茶匙盐
  • 40克蛋糕粉,过筛
  • 24克黄油,融化

  1. 混合(A)在一起。拌入杏片。
  2. 储存在冰箱,盖着,30分钟。
  3. 拿大约半汤匙面糊,铺平在烤盘(尽量把它均匀分布,这样的颜色会平均,特别是中间的部分。最好不重叠杏仁片)。
  4. 在预热烘箱中烤150℃15-20分钟。


  1. Tried making these yesterday.
    However, the tuiles because hard the next day though I stored in Air tight container. Is it supposed to be like that? Instead of crispy?

  2. Maybe try to spread the batter thinner, it should be crispy 😉


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