Tuiles aux Amandes
Added by kye in france | Thu 10 Mar 2011 @ 16:48
Once they are nicely browned on the edges, quickly take them out of the oven and out of the dish so that they cool down without sticking and braking...either on a wire rack orotherwise you can place them on a rolling pin or bottle to cool off and become curved as we can see them in the commerce.
200 g slivered almonds
150 g caster sugar
40 g butter
110 g egg white
30 g flour
5 tablespoons milk
Melt 40g butter in microwave or bain marie.
In a bowl, mix 200 g flaked almonds, 150 g of sugar and 30 grams of flour.
Add melted butter and 110 g of egg white.
Mix well, then refrigerate for about an hour. Preheat oven to 150 ° C or 302 ° F.
On a non-stick tray, drop small mounds of the preparation, the size of a € 2 coin. They should not be too close because they will spread out flat.
With a fork dipped in milk, flatten each pile carefully.
The more the tuile is flattened, the more it will be fine and crisp after cooking.
Dont worry if you have some \"holes\" in the middle of the tuile, they will disappear very shortly after cooking.
Bake for 10-12 minutes. Watch the coloring while cooking, tuiles are idealyl (they say) brown around the edge, and a little white in the center.
Once the tiles are cooked, remove the baking sheet from oven, and do it as quickly as possible, because while hot, the tuiles are still a little soft and manageable. But once they cool, they harden and become brittle.
So be quick, but careful, remove the tuiles from the oven dish and place on a rack to cool. If you wait too long they will cool on the baking sheet and stick to it firmly, and in this case they will break.
Wait until they have cooled and become very crisp taste.