Cinnamon and Pistachio Tuiles


Preparation info

  • Difficulty


  • Makes


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Tuiles are another useful item that can serve as an accompaniment to a creamy dessert as well as a petit four. The name derives from the shape, which is reminiscent of the saddle-shaped terracotta roof tiles used in southern France.


  • 4 egg whites
  • 225g (8 oz/1 heaping cup) caster (granulated) sugar
  • 100 g ( oz/7 tablespoons) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 100 g (oz/¾ cup) plain (all-purpose) flour
  • 50g (2 oz/½ cup) pistachio nuts, skinned and chopped
  • sunflower oil, for greasing


Heat the oven to 190°C (375°F/Gas 5). Lightly whisk the egg whites to loosen the texture. Whisk in the sugar, followed by the melted butter, cinnamon and flour.

Oil a baking sheet and put a teaspoon of the mixture onto it. Use the back of a fork to spread the mixture into a circle, then sprinkle on some chopped pistachios. Repeat until you have filled the baking sheet, spacing the tuiles 5 cm (2 in) apart.

Bake for around 6 minutes or until brown. Lift off the tuiles (which will still be soft) with a palette knife and drape them across a rolling pin so that they set in the traditional shape.