Chocolate and pistachio tuile biscuits recipe

  • Makes 8 biscuits
  • 15 mins to prepare and 15 mins to cook
  • 155 calories / serving
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160614 Chocolate and tuile biscuit HERO

Preheat the oven to 350°F, 175°C.

Line a large baking tray with nonstick baking paper and prepare 8 cups or ramekins on a work surface, near to where you will be taking the biscuits out of the oven, make sure the cups are up side down.

Whisk together the egg whites, sugar and pistachio nuts, until just combined, add in the melted butter and vanilla, continue whisking. Add the flour then cocoa to the mixture, whilst still whisking.

Using a tablespoon drop the mixture onto your paper and using the back of the spoon gently spread it into a thin layer, the mixture needs to be thin as the biscuits will not expand in the oven. Place in the pre-heated oven and cook for 12-13 minutes.

Using a spatula quickly remove the biscuits from the sheet and drape each one over a ramekin to form the shape, before placing on the upturned teacups to maintain the shape. If the biscuits start to go hard before you have finished shaping them, put them back in the oven to make them soft again.

Allow to cool completely before serving.

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  • Ingredients

  • 2 large egg whites
  • 75g unsalted butter, melted
  • 70g granulated sugar
  • ½tsp of vanilla extract
  • 75g plain flour
  • 15g cocoa powder
  • 4tsp of crushed pistachio nuts
  • Energy 645kj 155kcal 8%
  • Fat 9g 13%
  • Saturates 5g 25%
  • Sugars 10g 11%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 17g Protein 2.4g Fibre 1.2g


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