Belgian Tuile Cookies – a delicious recipe with butter, sugar, vanilla sugar, egg whites, flour, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F.
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
Gradually add the egg whites as you keep stirring.
4
Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
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
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
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
Bake for 5-10 minutes, or until the edges turn golden brown.
9
Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.
319
kcal
Calories
19
g
Fat
30
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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), and more.
Yes, Belgian Tuile Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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