Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Belgian Tuile Cookies Recipe
    Lost? Site Map

    Belgian Tuile Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Scarlett516's Note:

    Thin, delicate cookies from Belgium. One tip I read was to use a silicone liner for your baking sheet. The yield is approximate for the raw batter. Your actual number of cookies and cooking time will depend on your shapes. Have fun with the designs!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 65 g softened butter (not melted but soft)
    • 60 g sifted confectioners' sugar
    • 7 g vanilla sugar (or a dash of vanilla extract)
    • 2 large egg whites (slightly whisked with a fork)
    • 65 g sifted all-purpose flour
    • 1 tablespoon cocoa powder or food coloring, of choice
    • butter or non-stick spray to grease baking sheet

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
    3. 3
      Gradually add the egg whites as you keep stirring.
    4. 4
      Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
    5. 5
      Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
    6. 6
      Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
    7. 7
      Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
    8. 8
      Bake for 5-10 minutes, or until the edges turn golden brown.
    9. 9
      Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Belgian Tuile Cookies

    Serving Size: 1 (393 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 746.7
     
    Calories from Fat 243
    32%
    Total Fat 27.0 g
    41%
    Saturated Fat 16.8 g
    84%
    Cholesterol 69.4 mg
    23%
    Sodium 243.0 mg
    10%
    Total Carbohydrate 122.1 g
    40%
    Dietary Fiber 1.7 g
    7%
    Sugars 94.3 g
    377%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    vanilla sugar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites