How to make tuiles
1. Heat the oven to 190°C/ 170°C fan/gas 5. Line 2 baking sheets with non- stick baking paper and lightly oil a rolling pin.
2. Gently melt 60g butter in a small saucepan, then set aside to cool.
3. Put 2 large free-range egg whites into a bowl and use a fork to beat in 125g caster sugar until just frothy. Sift in 60g plain flour and mix in 1⁄2 tsp vanilla extract. Add the cooled butter and mix well. Cover and chill for 15 minutes to firm a little.
4. Cut out your preferred shapes from sheets of non-stick baking paper, then use as templates to spread the mixture thinly (1-2mm thick) onto more baking paper with a palette knife.
5. Bake the tuiles in batches of 4 for 6 minutes until a pale biscuit colour in the middle and golden at the edges. Leave to cool for a few seconds, then carefully lift each tuile onto the rolling pin and gently form their curved shape.
6. Leave to cool and firm up, then transfer to a wire rack to cool completely. Repeat until the batter is used up. The tuiles will keep in an airtight container for 2-3 days.
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