Pecan Tuiles

1 Review
From: EatingWell Magazine Holiday Issue 1995

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

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons butter
  • 1/4 cup chopped pecans, (1 ounce)
  • 1/2 cup sugar
  • 2 large egg whites
  • 1/3 cup all-purpose flour, sifted
  • 2 teaspoons vanilla extract

Preparation

  • Active

  • Ready In

  1. Preheat oven to 300 °F. Lightly oil 2 baking sheets or coat them with cooking spray.
  2. 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.
  3. 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.
  4. 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 information

  • Per serving: 41 calories; 2 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 5 mcg folate; 3 mg cholesterol; 4 g sugars; 4 g added sugars; 30 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 5 mg sodium; 12 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate (per 2 servings)

Reviews 1

March 09, 2010
profile image
By: EatingWell User
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.