These pink tuiles are made from beetroot! Simply by drying the beetroots in the oven and grinding them into a fine powder! If you want to learn more about how to make beetroot powder, click here. Plus, you can apply this drying technique to any ingredient you like, such as berries, peppers, or tomatoes!
Tuiles are refined elements of modern gastronomy, combining technical precision with visual elegance. Originally rooted in classic French pastry, they are now widely used in fine dining to add texture, contrast, and structure to both sweet and savory dishes. Light and crisp by nature, tuiles allow chefs to transform simple ingredients into polished, visually striking garnishes. Making tuiles is very straightforward across all the recipes. You simply mix all the ingredients into a smooth paste and spread it thinly onto the moulds.
These pink tuiles, made with beetroot powder, offer a vibrant pink color and a subtle sweetness, making them particularly suitable for desserts and contemporary pastry plating. By simply reducing the sugar amount, it is also a perfect garnish for savory dishes. Also you can adjust the beetroot powder amount for your desired pink shade.
You enjoy making tuiles? Check out honey tuile recipe as well!
If you are interested in traditional recipes, kitchen hacks, creating next-level dishes, both sweet and savory, you should follow FırınForno Instagram and subscribe to FırınForno YouTube!
Pink Tuiles (Beetroot)
Cuisine: FrenchDifficulty: Easy5
minutes10
minutesBefore spreading the paste onto the moulds, make sure to lightly spray the moulds with oil or grease them with butter, as depending on the quality of the mould, the mixture can stick during baking.
For beetroot tuile, a slightly lower temperature works better, around 145 to 150 degrees. Beetroot gets its colour from betalain pigments, which are sensitive to high heat and can darken or turn brown if baked too hot. To help preserve the vibrant pink color, I also add a small amount of lemon juice. The acidity stabilises these pigments, helping the tuile maintain a brighter, fresher color.
Ingredients
40 g icing sugar
50 g flour
60 g egg whites
40 g melted or very soft butter
3-4 g beetroot powder
A few drops of lemon juice (read notes)
Directions
- Sift icing sugar, flour, salt, and beetroot powder together.
- Add egg whites and mix gently with a spatula (no air).
- Fold in butter, then oil.
- Rest 30 minutes refrigerated.
- Spray silicone leaf moulds lightly with neutral oil, wipe excess.
- Spread paper-thin, removing all excess with palette knife.
- Bake at 145–150°C for 7–9 minutes.
- Cool 2–3 minutes, then gently peel from mould.
- If needed, drape back over mould while still warm.
Recipe Video
Notes
- Beetroot powder contains natural sugars + betalain pigments. Betalains are heat-sensitive and alkali-sensitive. At ≥160°C they degrade → brown / brick / muddy tones. So, when you bake like cocoa (165–170°C), mix beetroot directly into flour, and use longer bake times, pink is destroyed before the tuile sets.
Colour protection tricks: Adding acid (add ½ tsp lemon juice to egg whites) stabilises betalain pigments → brighter pink.