Delicate tuilles infused with rosemary and lemon zest. The result is a gorgeous addition to a scoop of light and fruity sorbet, or simply delicious on its own.
1 person made this
2 egg whites
100g caster sugar
50g butter, melted and cooled
1 lemon, zested
1 tablespoon finely chopped fresh rosemary
60g plain flour
Method Prep:15min › Cook:5min › Ready in:20min
Preheat the oven to 180 C / Gas 4.
Beat egg whites with sugar until stiff.
Combine beaten egg whites, flour, butter, lemon zest and rosemary. Fold together gently till no white streaks remain.
Line baking tray with parchment. Spoon mixture on parchment and lightly flatten with the back of the spoon in a circular motion to make thin rounds about 7 to 8cm in diameter. Note that the rounds should be extremely thin, and you will have to bake in batches.
Bake in the preheated oven for 5 minutes.
Carefully remove tuilles from the oven and immediately transfer to a rolling pin, letting the biscuit curve around the pin and set. Remove from the pin and let cool completely on a wire rack.
Make rolled tuilles instead by rolling each tuille around the handle of a wooden spoon, then sliding it off when set.