Crispy Sesame Tuiles

Truth be told, I was planning all sorts of French travel posts and recipes lately but have been so tired after radiation treatment, I’ve things left aside until after the holidays. Yesterday, however, I did make these Crispy Sesame Tuiles for teatime, simply as they were so quick to make: they’re made in only 30 minutes!

I experimented using the basic Almond Tuiles recipe in my book, Teatime in Paris. Not only did they work using sesame seeds but they were so delicious, we couldn’t stop eating them! The bonus? They can keep even longer in a biscuit tin – if you can resist the temptation.



Crispy Sesame Tuiles

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.

sesame tuiles

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 compulsive eating. What’s more – YOU NEED ONLY 2 EGG WHITES!

Sesame Tuiles

How Can I Serve Sesame Tuiles?

Crispy sesame tuiles are not just great on their own for teatime. Here are some ideas to serve with some of our favourite desserts:

In the recipe I have used white sesame seeds but try black sesame too. What about serving sesame tuiles with this Black Sesame ice cream, inspired by our gourmet visit to Japan last summer.

Sesame tuiles ice cream
Read more on our experience of Teatime in Japan here.

Crispy Sesame Tuiles

Crispy Sesame Tuiles Recipe

4.89 from 9 votes
Sesame Tuiles Best Recipe
Crispy Sesame Tuiles
Prep Time
10 mins
Cook Time
8 mins
Cooling Time
14 mins
Total Time
32 mins

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.

Course: Dessert, teatime
Cuisine: French
Keyword: teatime recipes
Servings: 9 people
Calories: 162 kcal
Author: Jill Colonna
  • 70 g (2.5oz) Egg whites from 2 eggs
  • 65 g (2.25oz) cane sugar (or granulated sugar)
  • 65 g (2.25oz) butter melted
  • 35 g (1.25oz) plain flour (all-purpose)
  • 65 g (2.25oz) sesame seeds
  • pinch salt (fleur de sel)
  1. Preheat the oven to 190°C/375°F/170°C fan/gas 5.

  2. Place all the ingredients in a bowl and stir together with a spoon until well combined.

  3. Leave to chill in the fridge for 10 minutes - this will make your batter easy to spread out thinly on the baking sheet.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

Enjoy the tuiles freshly made, otherwise eat within 2 days if stored in an airtight container. 

* If not using all the batter, keep covered in the fridge for 2-3 days. 

Jill Colonna

14 replies
  1. Hulihuli
    Hulihuli says:

    4 stars
    Hi, I made the black sesame ice cream with black sesame powder and folded in small blobs of black sesame paste that I’d had from making the ice cream previously with another recipe. I like the ease and modest price of using the powder instead. I’d seen the powder at my local Asian store and grabbed it right up, knowing I’d use it for ice cream. I used 1 c milk and 2 c half-and-half instead of the cream, and was glad to use leftover yolks from making macarons! Have you ever tried making black sesame macarons?
    I was excited to make the Tuiles as a garnish, and they taste great, BUT even though I formed them into neat ovals onto parchment, they spread into freeform shapes while baking. I want to know what went wrong. I measured everything carefully in grams and did 1/2 the recipe. I stirred the mixture until well mixed. They held their shape on the paper before baking. Does the silpat prevent the spreading? I want to make beautiful ovals like yours!

    • Jill Colonna
      Jill Colonna says:

      For the tuiles, did you ensure that you left the batter to rest in the fridge? This step is crucial for it to thicken to the right consistency, otherwise it will be too runny to shape. Have you seen the video? Hopefully that will help.
      Thanks for popping in – so happy you have enjoyed making black sesame ice cream too. I have been meaning to make black sesame macarons but have just not got around to it yet! Enjoy x

  2. Thomas
    Thomas says:

    5 stars
    These are so delicious and so original ; All I can say is that we were very impressed to enjoy them made by you recently – thank you Jill for another super recipe. Great memories to be together. You’re very talented.

  3. Thomasina
    Thomasina says:

    5 stars
    I didn’t know you could get black sesame seeds Jill. This looks a fairly quick recipe that even I could manage. Love the photos too.

  4. Carol gillott
    Carol gillott says:

    5 stars
    Oh idiot moi…read the post After commenting…have you tried gomazo (combo Japanes sesame seasoning but not for cookies!) So yummy. Glad to hear the seeds are helping. I’m sure I could use some extra calcium too.

    • Jill Colonna
      Jill Colonna says:

      I have indeed tried it and agree it’s good, Carol. Yes, we should be keeping up calcium intakes and if we can do it deliciously like this, all so much the better! I’m just back from holidays and look forward to making more of these – especially as they’re so quick and easy.

  5. Sarah
    Sarah says:

    5 stars
    Hi Jill,
    Your recipe is great! I made 4 trays of them and although the first batch were a bit well fired the rest were perfect. Love how they’re crispy and sweet vs salty. We’re looking forward to having the rest tomorrow as the other half is in the tin. The recipe is a keeper!
    As for the thyroid, I’m sorry to hear you’ve been going through this (saw your post on FB). My sister went through a thyroidectomy 2 years ago and she’s only coming out of being tired now. I do hope you’re managing ok and they get the right dosage soon. At least you haven’t lost your sense of humor. Enjoy your daily posts that make me smile. Thanks for sharing x

    • Jill Colonna
      Jill Colonna says:

      Thanks so much, Sarah. Thrilled you like them – we still had some leftovers and discovered that they keep in the tin even 3 days. Must be the sesame seeds that do that. Also appreciate your kind words – I do hope your sister is back to her normal self and that it’s all behind her. I’m hoping that happens soon too. Thanks for joining me on Facebook!

  6. Christina Conte
    Christina Conte says:

    5 stars
    And they look absolutely gorgeous, too, Jill! You’re a genius! I’m so happy that your calcium level is getting back to where it is supposed to be, and that you are being creative in getting it into your system! Yay! Happy to hear the news and will have to try these beauties! 🙂

    • Jill Colonna
      Jill Colonna says:

      Thanks, Christina. It’s a real relief, as constant pins and needles in hands and feet (even face at first!) can get pretty annoying but so lucky it has evened out. I love the sesame seeds so much on things now, it’s turning into a habit!



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