Pistachio Tuilles

Basic Recipe 86

Preparation info

  • Makes

    24–30 pieces

    • Difficulty


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 150 g Unsalted butter
  • 7 Free-range egg whites
  • 175 g


Melt the butter over a low heat and set aside until ready to use. Lightly beat the egg whites. Blend the flour and icing sugar in a food processor, add the chopped pistachios, egg whites, vanilla extract and then the melted butter. Continue to process until all the ingredients are fully incorporated and form a paste. Transfer the pistachio tuille mix to a clean bowl, cover with clingfilm and re