French for “tiles,” these delicate tuiles are so-named because their curved shape resembles the clay roof tiles of houses in southern France.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. Lightly oil 2 baking sheets or coat them with cooking spray.

  • Melt butter in a small saucepan over medium heat. Add pecans and stir until the butter is lightly browned and the pecans are toasted, about 1 minute. Transfer to a medium bowl. Whisk in sugar. Add egg whites, flour and vanilla; whisk just until smooth.

  • Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Smooth the batter with the back of a spoon or a small metal spatula into thin circles 3 inches in diameter. Bake, one sheet at a time, until golden, 10 to 12 minutes. Immediately loosen the cookies with a metal spatula.

  • While still hot, remove the cookies from the baking sheet one by one and curl each over a rolling pin. If the cookies become too firm to shape, return them to the oven until pliable, about 30 seconds. Once the cookies have set, carefully transfer them to a rack to finish cooling.


Make Ahead Tip: Store in an airtight container for up to 4 days. If they lose their crispness, place them in a 350°F oven for about 1 minute, then reshape.

Nutrition Facts

41 calories; protein 0.6g 1% DV; carbohydrates 5.8g 2% DV; dietary fiber 0.2g 1% DV; sugars 4.3g; fat 1.8g 3% DV; saturated fat 0.7g 3% DV; cholesterol 2.5mg 1% DV; vitamin a iu 30.2IU 1% DV; vitamin cmg; folate 5.4mcg 1% DV; calcium 1.6mg; iron 0.1mg 1% DV; magnesium 2.1mg 1% DV; potassium 11.9mg; sodium 4.8mg; thiaminmg 2% DV; added sugar 4g.

Reviews (1)

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Rating: 4 stars
These are very yummy but it is difficult to get them off the pan fast enough before they harden. I would only do about 6 at a time max. Read More