Tuiles

Tuiles

makes 12

2 egg whites

55 g (2 oz/¼ cup) caster (superfine) sugar

15 g (½ oz) plain (all-purpose) flour

55 g (2 oz/½ cup) ground almonds

2 teaspoons peanut oil

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper. Beat the egg whites in a clean dry bowl until slightly frothy. Mix in the sugar, then the flour, ground almonds and oil.

Place one heaped teaspoon of mixture on the tray and use the back of the spoon to spread it into a thin round. Cover the tray with tuiles, leaving 2 cm (¾ in) between them for spreading during cooking.

Bake for 5–6 minutes, or until the tuiles are lightly golden. Lift off the tray with a metal spatula and drape over a rolling pin while still warm to make them curl (you can use bottles and glasses as well). Cool while you cook the rest of the tuiles. Serve with ice creams and other creamy desserts.