50 gmcaster sugar30 gmunsalted butter, at room temperature, plus extra for greasing1eggwhite¼ tsprosewater½orange, finely grated rind only35 gmplain flour30 gmflaked almonds
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.
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).
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.
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.