Almond tuilles

Made by Maxine, during coaching (see The Cookery Coach)

100g butter, softened

100g caster sugar

100g egg whites (weighed*)

100g plain flour

15g ground almonds

Pre-heat the oven to 170C. Line two baking trays with buttered non-stick baking paper.

In a bowl, beat the butter and sugar until pale. Gradually add the egg white, a little at a time, beating it into the mixture. If the mixture starts to split, add a tablespoon of the flour. When all the egg white is added, fold in the flour and almonds. Chill in the refrigerator for 20 minutes.

Drop small teaspoons of the mixture onto a baking sheet, and smooth each biscuit to about 2mm thick (ovals or circles) with a palette knife.

Bake each tray for 6-9 minutes, until the biscuits are golden. Leave the tray to cool for one minute, then remove the biscuits to a wire rack to cool.

A 100g mix makes about 20 tuilles.

*However many egg whites you have, just weigh them and then use equal weights of each other ingredient. For example, if you have 4 egg whites ‘left over’ from making crème brûlées, and the egg whites weigh 122g, just make a mix with 122g of each ingredient.