Lemon and Rosemary Tuiles

Name: Lemon and Rosemary Tuiles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 50 g butter (diced); 2 egg whites; 115 g caster sugar (extra fine); 1/2 lemon zest (finely grated); 1/2 orange zest (finely grated); 2 tsp fresh rosemary (chopped); 50 g plain flour

Golden, crisp thin tuiles flavored with lemon, orange zest, and rosemary.

35 min

Easy

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Ingredients

butter (diced) 50 g

egg whites 2

caster sugar (extra fine) 115 g

lemon zest (finely grated) 1/2

orange zest (finely grated) 1/2

fresh rosemary (chopped) 2 tsp

plain flour 50 g

Instructions

Prepare oven and butter

Preheat the oven to 190°C (gas mark 6). Line a baking sheet with parchment paper. Melt the butter in a bain-marie. Set aside to cool.

Make the batter

Whisk the egg whites to stiff peaks, then gradually add the sugar. Add the lemon zest, orange zest, rosemary and flour, then fold in the melted butter.

Shape the tuiles

Place two large spoonfuls of batter on the baking sheet. Spread each into a round about 9 cm in diameter.

Bake

Bake for 5 to 6 minutes, until the tuiles are golden.

Shape while hot

As soon as they come out of the oven, lift the tuiles with a metal spatula and, while still hot, roll them around a rolling pin to get the desired shape. Once they have hardened, transfer them immediately to a rack. Repeat until all the batter is used up.