CHEFS' RECIPES
Almond and rosewater tuiles

Almond and rosewater tuiles

This recipe makes about 30 tuiles.

Serves 6

Cooking Time Prep time 25 mins, cook 1 hr (plus resting)



50 gm   caster sugar
30 gm   unsalted butter, at room temperature, plus extra for greasing
1   eggwhite
¼ tsp   rosewater
½   orange, finely grated rind only
35 gm   plain flour
30 gm   flaked almonds


1 Draw a triangle, circle or abstract shape on a plastic lid or sheet of firm plastic, then cut the shape out with a pairing knife. The shape should be no bigger than 5cm in diameter. Cut excess plastic from the edge of the template and set template aside.
2 Beat sugar and butter until pale and creamy in an electric mixer. Add eggwhite and beat on lowest speed until incorporated. Add rosewater, orange rind, flour and a pinch of salt and mix lightly until combined, then refrigerate for 1 hour to rest (batter will keep refrigerated for 2-3 days).
3 Preheat oven to 180C. Place template on a baking paper-lined oven tray, add a teaspoon of the batter into the template and spread the mixture with an offset palette knife so that it fills the template in a thin even layer. Repeat until baking tray is full. Scatter almond flakes over each and bake until tuiles are golden brown on the edges (8-10 minutes). While still warm, shape around a rolling pin, if desired, or cool on tray, then carefully remove. Repeat with remaining batter. Tuiles will keep in an airtight container for 3 days.


Drink Suggestion These tuiles need a sweet wine, but nothing too luscious. Muscat de Rivesaltes or even a Muscat de Beaumes de Venise would be appropriate – the fortification keeps the wine a little leaner than some dessert styles.

RECIPE Russell Blaikie, Must Winebar PHOTOGRAPHY Jason Loucas STYLING Lisa Featherby and Geraldine Munoz DRINK SUGGESTION Emma Sputore


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