Ingredients
| 40g egg white (approx. the white from one large egg) | |
| 30g icing sugar | |
| 40g flour (see NOTE) | |
| 40g butter, melted, cooled |
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Instructions
| 1. | Heat the oven to 170°C. |
| 2. | Line a baking sheet with baking paper. |
| 3. | In a bowl, whisk together the egg white and icing sugar until smooth. |
| 4. | Stir in the flour and the melted butter. |
| 5. | To make moulded shapes, spread the mixture thinly into the moulds (I used leaf-shaped moulds). |
| 6. | To make ribbons, spread the mixture thinly onto the baking sheet, making rectangles about 2cm x 18cm (I spread the batter between the edges of two silicon moulds to make long rectangles). |
| 7. | For classic curved tuiles, spread the mixture thinly onto the baking sheet, making 6cm circles. |
| 8. | Bake for 6-8 minutes, rotating halfway, until golden. |
| 9. | I bake two or three at a time to allow for shaping the tuiles once they are baked but still hot. |
| 10. | To shape the tuiles, work very quickly as they come out of the oven. |
| 11. | For ribbons, carefully lift each rectangle off the baking paper and, while hot, wrap around a narrow rolling pin or the handle of a wooden spoon in a spiral pattern. |
| 12. | For a classic curved tuile, carefully lift the circular biscuit off the baking paper and drape over a rolling pin. |
| 13. | For moulded tuiles, allow to cool for about 30 seconds before carefully unmoulding. |
| 14. | Cool on a wire rack. |
| 15. | Store in an airtight container for 5 days. |
| 16. | NOTE |
| 17. | I used a plain tuile mixture for the leaf-shaped moulded biscuits and a coconut tuile mixture for the ribbons. To make coconut tuiles, use 30g flour and add 25g fine desiccated coconut. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles