If you have lots of leftover egg whites and don't know what to do with them, do try this super thin and crisp almond tuiles to impress your family and friends (and yourself!). The recipe for the batter is a breeze to whip up with minimal ingredients, but I forewarn u first, this is a very time consuming recipe to bake!
To make these tuiles, you need to spread a thin layer of round circles about 2 inches wide on a baking paper lined tray, and then sprinkle some flaked almonds on top before sending to bake. Each process makes only a few pieces at a time and need to be repeated until you've finished your batter.
After about a couple times of spreading -baking-cooling, I got tired & bored. I mixed the flaked almond with the batter and then spreaded the batter into a big rectangle instead. Once cooled, the big rectangular piece was broken into smaller random pieces (you can see from the photos the irregular shaped ones at the bottom). Of course, the round ones definitely look a ton better but if you don't mind and you're not a perfectionist, do try the short cut way.
(Recipe taken from 'No Frills Recipes' here )
2 egg whites lightly beaten
60 gm caster sugar
2 Tbsp or 30 gm butter (melted)
50 gm plain flour
1/4 tsp vanilla
Almond flakes/Pumpkin seeds (amount as desired)
- Sift flour into a mixing bowl, add in sugar, mix well.
- Make a well in the centre, add in the melted butter, lightly beaten egg whites and vanilla. Mix till well combined.
- Let batter rest for 30 mins.
- Drop 1 leavel teaspoon of batter onto a baking tray, lined with baking paper.
- Using the back of the spoon, slowly spread the mixture as thinly as possible to a circle about 2 inches in diameter.
- Sprinkle some almond flakes onto the centre of the batter.
- Bake in a preheated oven at 180 deg C for about 3 mins, or till lightly brown.
- Let stand for a minute and carefully lift the biscuits from tray to cool on a wire rack.
- When completely cooled, store in an air-tight container or jar.
- Makes 34 pieces.
- I baked my almond tuiles at 160 deg C for about 20 minutes. At 180 deg C, my almond tuilles were not browned evenly. They were almost burnt at the edges and the middle still pale, undercooked and chewy. Please do a small test batch to find which temperature is suitable to you.
- I used baking paper and didn't need to grease. The tuilles were easily removed while they're still warm. I used a pallete knife by sliding it underneath the tuilles, then lifting up from the baking paper.
- I've lightly pre-roasted the flaked almonds first for better aroma. I did this by dry-frying on a pan on the stove. Becareful not to burn!
|Super thin & crisp!|
I'm submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011). Details can be found here.