Compared to baking a lemon tart, baking almond tuiles was a rather pleasant and soothing experience! Last weekend I decided to bake these lovely, delicate biscuits. Interestingly, ‘tuiles’ means ‘roof tiles’ in French, and this is why the biscuits are curved, to resemble the curved roof tiles used in France. I followed Mary Berry’s recipe on page 520 of her book Mary Berry’s Complete Cookbook.
Making the Biscuits
Step 1: Gather the ingredients
First, I gathered together all of the ingredients. Here’s what I used:
- 2 egg whites (from large eggs)
- 125 g caster sugar
- 60 g plain flour
- 1/2 tsp vanilla essence
- 60 g unsalted butter (melted and cooled)
- 30 g flaked almonds
To melt the butter, I heated some water in a pan and placed the butter in a bowl over the top, stirring it until it had melted. Then I left it to cool down:
