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Tuiles. A.k.a Pringles

May 15, 2011

“I like the pringles” said Mr B.

Unless I had been baking savouries in my sleep (I’m not that good) I wasn’t aware that I had made Pringles. “Oh! You mean the tuiles” said I. And so, ladies and gentlemen a bring you the newly named Sweet Pringles.

Vanilla Tuiles (from BBC Food)


2 free range egg whites

85g plain flour

100g sugar (I used caster)

Optional: tiny amount of vanilla bean paste


Preheat the oven to 180C/350F/Gas 4.

Throw all the ingredients into a bowl and mix until they form a smooth paste

Using the back of a spoon take a very small amount and smear in a circular motion onto the baking parchment

Repeat for as many as you can fit on. They won’t spread.

As soon as they come out of the oven (can’t stress this enough) roll the parchment around a rolling-pin.

Slowly pull the rolling-pin out from the centre and then slowly and carefull peel the Pringles Tuiles off the parchment.

Et voila!

I used the first recipe I came across on BBC Food. I didn’t realise at the time, but most other recipes seem to include butter. I’m not sure what difference that would make, but these worked fine.

Note: These go from uncooked to you’ll-never-make-them-curl overcooked in a matter of seconds so don’t take your eyes off them. They only need five minutes and if in doubt keep them under don.

You will need either lots of baking parchment or even better, something like this re-usable equivalent (if you can be bothered with the washing up.

made whilst listening to the Retrospective Soundtrack Players

Tuiles in a jar

Tuiles in a jar

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