Almond tuiles take their name from the French word “tuile” meaning roof tile, which they resemble in shape. Tuiles are ultrathin, crisp curved cookies and are delicious served plain or can also be used to be served with an ice cream or sorbet. They’re very easy (though a bit time consuming) and they really add a bonus to desserts. Also, when done you can fill them with a fruit mousse, or whipped cream and fresh fruit (raspberries, for example). If you more a chocolate type of person, simply dip half of each tuile in a dark or white chocolate and serve with the coffee.
2 egg whites
125 g caster sugar
60 g plain flour
½ tsp vanilla essence
60 g butter, melted and cooled
30 g flaked almonds
Line a baking tray with baking parchment. Put the egg whites into a bowl and beat in the sugar until frothy. Stir in flour and vanilla essence, then add the melted butter.
Put 6 teaspoonfuls of the mixture on to the baking tray, spacing them well apart to allow for spreading. Flatten each with the fork.
Sprinkle with the almonds. bake in a preheated oven at 180°C/350°F/Gas 4 for about 6 minutes until golden brown around the edges but still pale in the middle.
Allow the biscuits to cool on the baking tray for a few seconds, then lift off with a fish slice and gently lay them over a greased rolling pin to give the traditional curved shape.
Allow the biscuits to set, then lift off on to a wire rack and leave to cool.
Cook and shape the remaining mixture in batches, cooking 1 batch while another is setting on the rolling pin.