Delicately light, brittle and paper thin, these tuilles are an elegant accompaniment to mousse, sorbets and ices. Fiddly rather than difficult to make.
Prepare 2 baking sheets with baking parchment and pre heat the oven to 180c
Almond Tuilles
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6-8
Ingredients
- 1 egg white
- 50g oz castor sugar
- 25g oz butter, melted
- 25g plain white flour, sifted
- 1 tbsp ground almonds
Instructions
- Whisk the egg white until stiff and gently fold in sugar, melted butter, sifted flour, essence and almonds. Chill in fridge for 20 minutes
- Onto the prepared baking sheet, dollop a dessert spoonful of mixture and using the back of the spoon spread evenly in a circle about 4 cm diameter. Should make 6 -8 biscuits
- Bake in pre heated oven for 8-10 minutes until turning golden at the edges. Remove from oven and whilst still hot peel off the parchment and shape. To create a bowl shape, place over a greased ramekin and for traditional taco shape, bend over wooden rolling pin. If they become cool and brittle before you have shaped them, put back in oven for a few minutes to soften.
- Allow to cool. keep in a lidded tin to retain crispness.
- Servings : 6
- Ready in : 30 Minutes
- Recipe Type : Teatime Treats
- Ingredient : Almonds, Egg
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