Ingredients
- 65 g Plain Flour
- 65 g Butter, softened
- 60g Icing sugar
- 2 large egg whites, lightly beaten
- Dash of vanilla extract
Method
Preheat oven to 180ºC/350ºF Gently mix the butter, sugar and vanilla extract into a paste.
Gradually add the egg whites while still mixing followed by the flour in small quantities until you achieve a smooth paste with all the ingredients combined.
Cover bowl in cling film and chill in the fridge for about 30 minutes. Line a baking sheet with baking paper or a silicone sheet and place the template in position. Spread tuile mixture over the cut out shapes then with a palette knife, pushing down lightly, draw the blade across the template to remove all surplus paste. Make sure all the shapes are completely filled with the paste then carefully remove template. If you have mixed the paste to the correct consistency there should be very little ‘spreading’ of the shape when the template is removed.
Bake in the oven for approximately 5 to 10 minutes or when colour changes to a light golden brown. Remove from oven and leave to cool or bend the tuiles while warm. This must be done very quickly as they cool down rapidly.
Putting the tray on the bottom of the oven might give you a little more time to do this but make sure you don’t burn the delicate tuiles by leaving them in the residual heat for too long.