ALMOND / COCONUT TUILES

We came up with these tuiles to serve with some house-made ice cream during summer. You could add some slivers of fresh mango to make it taste even more tropical.

Makes about 35

150 g (5½ oz/ ²/₃ cup) caster (superfine) sugar

40 g (1½ oz) plain (all-purpose) flour

150 g (5½ oz) blanched almond meal or shredded/desiccated coconut

150 g (5½ oz/about 5) egg whites

40 g (1½ oz) unsalted butter, melted

Put the sugar, flour, almond meal (or coconut) and egg whites in a bowl and mix to combine. Add the butter and stir until combined. (There is no need for a machine, as it is easier to do this by hand.)

Refrigerate for 2 hours, or until set; the tuile mixture will keep in the fridge for up to a week at this point.

Preheat the oven to 150°C (300°F). Line one or two baking trays with baking paper.

Using a palette knife, spread out the mixture into thin discs, or cut into any desired shape using a template — these are easily made by cutting a shape out of a plastic lid.

Place on the baking tray(s) and bake for 8–10 minutes, turning the tray(s) once, until a light golden colour. Allow to cool on the tray.

The tuiles are best enjoyed the day they are baked. Store in an airtight container at room temperature.