These crispy Sesame Tulies are so addictive that they might just vanish quicker than you realize the jar's mysteriously emptied itself. But don't worry about holding onto that jar – with this recipe, you'll have a fresh batch ready whenever the craving strikes. Plus, it is a great way to use up all that leftover egg white from making Sesame Crème Brûlée.
You might also like Barley Tea Shortbread Cookie or Sesame Passion Fruit Cake.
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What is Tuile?
A tuile is a thin, crisp cookie that’s often used as a decorative element in desserts for texture and visual appeal. The batter, made from ingredients like butter, sugar, egg whites, and flour, is spread thin and baked until crisp. Tuiles can be formed into various shapes while warm, and they add a delicate crunch to desserts.
Ingredients in Sesame Tuile
- Toasted Sesame Seed - If you only can find raw sesame seeds from stores, toast them first. This simple step brings out the nutty aroma of sesame, so please always toast the sesame seeds before using it for any recipe.
- Egg White - The proteins in egg whites act as natural binders, helping to hold the other ingredients together and create a uniform batter. Egg white also contribute to the crisp and delicate texture of tuiles.
- Melted Butter - As the batter containing melted butter bakes, the water in the butter evaporates, leaving behind a thin and crunchy cookie. Melted butter also makes it more pliable and easier to shape while still warm.
- Powdered Sugar - Powdered sugar is much finer than granulated sugar, which helps create a smoother texture in the tuile batter.
- Flour - Flour provides structure to the tuile. It helps give the batter substance and thickness, which also means that the more flour you add, the thicker your tuile will be.
See recipe card for quantities.
How to make sesame tuile?
Preheat the oven to 350°F. Line parchment paper or silicon baking mat on the baking sheets.
With a spatula, mix all the ingredients in a mixing bowl. Set aside for 10 minutes.
Scoop a small spoonful of tuile batter onto the baking sheet and spread the batter out into a thin circle.
Bake the tuiles until golden brown, which should take about 10 minutes.
If you want to shape the cookies, do it immediately after they are baked. Leave the tuile in place to cool for about 1 minute.
Recipe Tips
Don't overwhip! The more you whip, the more bubbles will be. Bubbles will result in uneven surface (not smooth) during baking. If it already happened, just let it rest on the side until bubbles disappear. No matter what, they all taste delicious.
Let the batter set aside! This simple step is to let the sugar dissolve, so the batter can be smoother.
Use the back of the spoon to spread! I like to spread it with the back of spoon because it is handy and easy. Some people will cut a shape in parchment paper. In that case, use a off-set spatula might be a better idea.
Cool completely before storing. These fragile cookies must be stored properly. Allow the sesame tuiles to cool completely before storing them in any airtight container.
Recipe FAQ
Yes, but you should make sure all the sugar in the batter is dissolved before using. I am not so patient, so I like to use powdered sugar.
Yes, sliced almond is another common option. Be creative! Just make sure the nut size is thin enough to spread.
Yes, flour only takes very little ratio in this recipe, so you can try with cake flour or gluten-free flour. However, I wouldn’t use bread flour though. The gluten of bread flour might make the tuiles too hard.
Equipment
The silicon baking mats I use are from Amazon Basic. They are cheap and very reliable.
Looking for other recipes like this? Try these:
Recipe Card
Sesame Tuile
Equipment
Ingredients
- 50 g powdered sugar
- 10 g flour
- 40 g egg white
- 15 g melted butter
- 50 g toasted sesame seeds
Instructions
- Prep: Preheat oven to 350°F. Line parchment paper or silicon baking mat on the baking sheets.
- Mix: With a spatula, mix all the ingredients in a mixing bowl.
- Rest: Set aside for 10 minutes.
- Spread: Scoop a small spoonful of tuile batter onto the baking sheet and spread the batter out into a thin circle with the back of spoon.
- Bake: Bake the tuiles at 350°F until golden brown, which should take about 10 minutes.
- Shape: Shape the tuiles immediately after they are baked. Leave the tuiles in place to cool for about 1 minute. (This step is optional.)
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