This recipe makes about 30 tuiles.
- 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
- 1Draw 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.
- 2Beat 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).
- 3Preheat 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. Drink suggestion by Emma Sputore