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Tuile biscuits

2 free-range egg whites
85g/3oz plain flour
100g/3½oz sugar

Preheat the oven to 180C/350F/Gas 4.

Mix all the ingredients together to form a smooth paste.

Spread the paste onto a piece of baking parchment and bake in the oven for five minutes or until golden.

Remove from the oven and while still warm, shape biscuits into desired shape.

Delia's Almond Tuiles

From Delia's Cakes deliaonline.com
When you look at these you’ll probably think ‘I can’t be bothered’, but they are unbelievably easy to make and are the most elegant biscuits to serve with fruit fools and ice creams. Makes about 16

1 large egg white
50g golden caster sugar
25g plain flour
a few drops each of vanilla and almond extracts
25g block butter, melted
40g flaked almonds
Equipment
Two baking sheets, with non-stick liners

Pre-heat the oven to 220°C, gas mark 7

Place the egg white in a very clean bowl and whisk until stiff but not dry.

Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds.

Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across.

Don’t worry about a small hole here and there – it doesn’t matter at all.

Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4–5 minutes or until they have turned a nice golden colour with a fine brown fringe.

While that’s happening prepare the second tray so that you can exchange them.

The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp.

Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.

As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.