Truth be told, I was planning all sorts of French travel posts and recipes lately but have been so tired, things have been left aside until after the holidays. Yesterday, however, I made these Crispy Sesame Tuiles for teatime, simply as they were so quick to make.
I experimented using the basic Almond Tuiles recipe in my book, Teatime in Paris. Not only did they work but they were so delicious, we couldn’t stop eating them! Of course, I had to share them straight away.
Sesame Seeds – High in Calcium
Why Sesame Tuiles? Well, for the last 4 months, I’ve had trouble balancing calcium levels following the removal of my thyroid – and especially parathyroid glands. Even if you don’t have thyroid issues, we need calcium in our diet for healthy bones. Sesame seeds are naturally high in calcium, so I’ve been sprinkling them on more or less everything: on breakfast oat granola, on my favourite goat’s cheese salade de chevre chaud, soups like corn chowder and grilled Béarnaise chicken. It has worked!
Then yesterday, I just thought, why not replace the almonds with sesame seeds in my favourite, easy-and-fast-to-make teatime Tuiles? They’re even crispier and not as sweet as the classic French biscuits.
Whether you need more calcium or not in your diet, I urge you to try them: you’ll discover that Crispy Sesame Tuiles are also rather addictive!
Here I’ve used white sesame seeds but try black sesame too – and with this Black Sesame ice cream, inspired by our gourmet visit to Japan last summer.
Read more on our experience of Teatime in Japan here.
Crispy Sesame Tuiles
A variation of French Tuiles (literally 'roof tiles' by their biscuit shape) using sesame seeds instead of almonds - and high in calcium. Recipe adapted from French almond Tuiles from my book, Teatime in Paris.
- 110 g (4oz) Egg whites from about 3 eggs
- 100 g (3.5oz) cane sugar (or granulated sugar)
- 100 g (3.5oz) butter melted
- 50 g (2oz) plain flour (all-purpose)
- 100 g (3.5oz) sesame seeds
- pinch salt (fleur de sel)
Preheat the oven to 190°C/375°F/170°C fan/gas 5.
Place all the ingredients in a bowl and stir together with a spoon until well combined.
Line 2 baking sheets with baking paper or a silicone mat and spoon the mixture into oval discs - using the back of a spoon - to about 6cm (2.5") in diameter.
Bake in separate batches (one tray at a time) in the oven for 8 minutes - keep your eye on them, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin to shape them to their tuile - or roof-tile - shape. Otherwise transfer to a wire rack to cool for 4 minutes.
Enjoy the tuiles freshly made, otherwise eat within 2 days if stored in an airtight container.
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