Almond Tuiles

What you need

• 2 large egg whites
• 100 g (1/2 cup) caster sugar
• 40 g (1/3 cup) plain flour
• 40 g (3 tbsp) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 100 g (1 cup) flaked almonds

Method

Restated from the original video

1. 1

   Whisk the egg whites with the sugar for about 1 min, until loose and frothy.

2. 2

   Sift in the flour, add the vanilla and pour in the melted butter. Mix until smooth.

3. 3

   Fold in the flaked almonds. Cover and rest the batter in the fridge for 20 min.

4. 4

   Heat the oven to 180 °C (350 °F) and line two baking trays with parchment or silicone mats.

5. 5

   Drop level teaspoons of batter on the trays, spaced well apart. Flatten each into a thin round about 7 cm (3 in) wide with the back of a wet fork, so the almonds lie in a single layer. Make about 6 per tray.

6. 6

   Bake until the edges are deep golden and the centres pale gold, 7-8 min.

7. 7

   Work fast: slide a thin spatula under each warm tuile and drape it over a rolling pin or a bottle. Leave to set, about 1 min.

8. 8

   If the tuiles harden on the tray before shaping, return them to the oven for 30 seconds to soften.

9. 9

   Bake and shape the remaining batter in batches. Cool completely and store in an airtight container.

Imported from talesfromthekitchenshed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.