Almond Matcha Tuiles
These Almond Matcha Tuiles are delicate, crispy, and ultra-thin cookies with earthy matcha flavor. It is a good recipe to use egg whites when you have some left!
When traveling, food and snacks are essential souvenirs from your journey. Almond tuile, commonly called “Almond Crispy” in Indonesia, is one of the favorite snacks to bring home as souvenirs when you visit Surabaya.
It comes in many flavors, and these Almond Matcha Tuiles are one of them. Ultra-thin, crispy cookies with bitter earthy matcha flavor and nutty almonds. You can’t stop eating just one because they are so addictive!
What Is a Tuile?
A tuile is a classic French cookie with a thin, crispy texture. It is usually paired with creamy desserts like ice cream and mousse.
Tuiles mean tile in French. The cookies have that signature curve shape that looks like tiles. To get the curved shape, hot tuiles are usually made on a curved surface. Tuiles can also be left flat after baking.
How to Make Almond Matcha Tuiles
- In a large bowl, cream together butter, confectioners’ sugar, and vanilla extract until pale and fluffy. Add egg whites and mix until combined. Sift in the flour, matcha powder, and salt. Mix until just combined.
- Pipe a little bit of mixture onto a pan lined with a silicone mat. Spread thinly with the back of a spoon.
- Or if you have the mold, you can spread the mixture and scrap the excess with an offset spatula.
- Top with almond slices.
- Bake at 250F/120°C for 20-25 minutes. Cool the tuiles on the pan for 5 minutes to let them set.
- Transfer them to a cooling rack. Once cooled completely, immediately store them in an airtight container.
Troubleshooting
- Chewy and soft tuiles – It is possible that you did not spread the batter thin enough or they just need a longer baking time. You can pop them back into the oven and bake for a few more minutes.
- Tuiles sticking to the paper – Make sure you use a silicone mat or non-stick baking paper. If not, the tuiles may stick to the paper.
- Brown tuiles – It means you overcook the tuiles. Try baking the next batch of tuiles with a shorter baking time.
- Soggy turns soggy – Once the tuiles are cooled completely, store them immediately in an airtight container. You can also add a silica gel into the container to absorb the moisture. These thin cookies get soggy fast if you leave them outside too long. If they get soggy, you can pop them back into the oven and bake for a few more minutes.
Almond Matcha Tuille
Ingredients
- 3 1/2 tbsp (50 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners' sugar
- 2 (70 gr) white eggs
- 1/2 tsp vanilla extract
- 2/3 cup (85 gr) all-purpose flour
- 2 tsp (5 gr) matcha/green tea powder
- A pinch of salt
Instructions
- Preheat oven to 250F/120°C. Line baking sheets with silicone mats or non-stick baking paper.
- Mix wet ingredients – Using a hand mixer or stand mixer fitted with a paddle attachment, cream together unsalted butter with confectioners' sugar and vanilla extract until pale and fluffy. Add egg whites and beat until well incorporated.
- Add dry ingredients – Sift in the all-purpose flour, matcha powder, and salt. Beat on low speed just until combined.
- Shape – If you have the mold, spread the mixture and scrap the excess with an offset spatula. If you don't have the mold, pipe a little bit of mixture and spread thinly into 1.6-inch/4 cm diameter circles with the back of a spoon.
- Bake for 20-25 minutes. Let the tuiles cool on the pan for 5 minutes to let them set.
- Cool completely on a cooling rack and immediately store them in an airtight container.
Love these cookies!