Lacy Blood Orange Tuiles


by: Maria Bella

These tuiles - inspired by the grapefruit tuiles in Claudia Flemings elegant book The Last Course - have a delicious tang and are amazingly light and fragile. They're unusual because they contain no egg white. If you can't find blood oranges, use regular oranges or, better, tangerines. You'll need to use silicone baking liners or nonstick sheet pans - these tuiles will stick to regular sheet pans.


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serves: 40

Room-temperature butter unless using silicone baking liners

1 1/4 cups sugar

3/4 cup flour

2-3 tablespoons lemon juice (1 lemon)

10 tablespoons blood orange juice

11 tablespoons butter, melted

1/2 teaspoon grated blood orange zest

Nutrition Facts
Lacy Blood Orange Tuiles

Servings Per Recipe: 40

Amount per Serving

Calories: 63

  • Total Fat: 3.2 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 8.5 mg
  • Sodium: 28.2 mg
  • Total Carbs: 8.5 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 6.6 g
  • Protein: 0.3 g

how is this calculated?

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1.  Stir together the sugar and flour and whisk in the lemon juice a bit at a time and then the blood orange juice, until the mixture has the consistency of a smooth paste.

2.  Stir in the melted butter, then stir in the orange zest. Cover and refrigerate for 2 hours.

3.  Measure out 1 teaspoon of batter on a prepared baking sheet.

4.  Spread the batter into circles about 4 inches in diameter.

5.  Bake until the circles are golden brown. Let cool until firm enough to lift off the pan with an offset spatula. Work fast as you lift off the tuiles or they'll harden before you shape them.

6.  Immediately drape the tuiles over a rolling pin or tuile mold and let harden for about a minute.

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