Ingredients
- 50g butter, melted
- 75ml Quebec amber maple syrup
- 2 egg whites
- 50g all-purpose flour
- 30g sliced almonds
Method
- Whisk the melted butter and maple syrup together, then stir in the egg whites and flour to form a smooth batter.
- Spread thin 8cm circles of batter onto a silicone baking mat and scatter sliced almonds on top.
- Bake at 160°C (320°F) for 7-9 minutes until the edges are golden brown.
- Immediately lift the hot tuiles with a spatula and drape them over a rolling pin to cool into curved shapes.
Conversion and rationale
Original sweetener (classic version): 75g icing sugar
Conversion used: Replaced icing sugar with 75ml maple syrup, reduced the butter by 10g to balance the liquid ratio, and lowered oven temperature from 180°C to 160°C.
Why Quebec maple syrup: Using Quebec maple syrup produces an incredibly delicate, lacy texture and caramelized finish that makes these classic French tuiles outstanding.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →