These are a quick and easy treat to make to bring to friends houses for coffee and they're so pretty to give as a gift as well.
Almond Tuiles
Makes 12 to 16
25g unsalted butter
70g egg whites (about 2)
100g caster sugar
20g plain flour
pinch of salt
120g flaked almonds
oil for greasing
Preheat your oven to 180ºC. Melt your butter and allow to cool slightly. In a medium bowl, whisk together your egg whites, sugar, flour and salt. Add in your melted butter and whisk to combine. Fold in your flaked almonds.
Prepare your baking trays by lining them with parchment paper and lightly brushing them with a bit of oil. Drop a heaping teaspoon of batter on your tray and spread with a palette knife or fork dipped in water to prevent it from sticking. Spread it as thinly and evenly as you can: this decreases the cooking time and makes lovely thin, crisp tuiles. They ought be about 10 cm in diameter. Prepare two rows of 3 biscuits. Bake one tray at a time for 6-8 minutes until the edges are a lovely golden brown.
Place two rolling pins about 4-5 cm apart. You can use anything you like to help shape these delicate cookies (wine bottles are also a good tool) but make sure you work quickly: once out of the oven, tuiles cool down and become brittle. Slide your parchment paper over your rolling pins and lightly crease the middle of your paper to help curve your tuiles. Allow to cool for 2-3 minutes before removing and repeating the process with the next batch.
Once fully cooled, carefully remove your tuiles from your parchment paper. Store in an airtight container to keep them crisp for 1-2 weeks.
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