Almond tuile cookie

Almond tuile cookie is an elegant, beautiful French cookie. With just a few simple ingredients, you can easily and quickly make these crunchy, almond cookies. Tuile cookies are perfect for every day as well as for the holidays. You can combine them with chocolate, candied fruit, ice cream, various toppings, but they are just as great on their own.

Almond tuile cookie introduction

Tuiles are thin, delicate cookies made of fine egg whites and almonds, and in this recipe I added a few chocolate chips to each cookie. They smell so good and taste great. The best thing is that the preparation does not require any special baking equipment or extensive baking experience.

The proteins that egg whites are rich in are very important for building muscle, so regular consumption of egg whites can help build muscle mass and against fatigue. It is also good for improving immunity.

Protein is great for food preparation because of its many benefits, protein is rich in calcium, and calcium-rich foods are known to benefit bone health. If you include egg whites in your diet, you will reduce the risk of fractures and osteoporosis, and preserve bone density.

Did you know that eggs have collagen in the membrane between the contents of the egg and the shell, which protects the egg. This membrane is a great face mask. Numerous tests have proven that it acts as a protection against UV radiation and helps the skin retain moisture. On the other hand, proteins and collagen, which eggs contain, help protect the skin from sun damage.

Protein maintains optimal electrolyte levels. Potassium is equally important for maintaining the levels of important electrolytes, which are important for a healthy heart and muscles. Electrolytes also help protect cells and maintain fluid balance around them, thus helping to maintain normal blood pressure levels. In short, electrolytes are associated with potassium. Although we need a lot more electrolytes than 54 milligrams, as much as one protein contains, it is certainly a good source.

Egg white is very easy to make, but with a few simple steps.

Sham of large volume is best prepared from eggs that are at least 3, 4 days old. Older eggs are easier to break into foam, the foam has a larger volume, but it is also easier to drop. If the volume of the sham is more important to you than the stability of the foam, use older eggs. For stronger sham, use as fresh eggs as possible.

Avoid preparing shams when the humidity is high, because the humidity will affect the foam bubbles.

Separation of eggs. Cold eggs are easier to separate from those that are at room temperature, because the whites are firmer. Be very careful when separating egg whites and yolks. If there are even a few egg yolks left in the egg whites, the sham will not peel nicely.

After separating the eggs, let them reach room temperature, so the sham will reach a great volume when beating. After removing from the fridge and separating the egg whites and yolks, wait about 30 minutes before preparing the sham. Thus, the egg whites will reach 6 to 8 times the volume.

Dishes and utensils. Copper dishes, stainless steel or glass dishes are best for preparing egg whites. Avoid plastic dishes as they can often contain traces of oil that can cause egg whites to whisk into a firm sham. The most important thing is that the dishes and utensils are perfectly clean and dry. Sham is very sensitive and does not react well to moisture and dirt.

If you do not stir the egg whites by hand but with a mixer, do so by gradually increasing the speed.

Sugar supplement. Do not add sugar before you start whipping the egg whites, as this will double the time it takes to prepare the egg whites. You can add sugar gradually only when foam is formed. The amount of sugar determines how firm the sham will be.

When you start to stir the sham, do not take breaks in the middle of the preparation.

Super tip: By adding a little vinegar or lemon juice when preparing the sham, the foam will have a larger volume and will be firmer. Approximately 1/8 teaspoon of vinegar is added to one egg. These fine almond cookies are also very popular in Vietnam. It is undeniable that there are many French influences on their food in Vietnam. Most bakeries in Vietnam are in the French style and sell a variety of French pastries and cakes.

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