1 Take your baking sheet out of the oven and preheat it to 355°F (180 °C) (350 °F).
2 In a bowl, whisk the tapenade vigorously with a whisk, then incorporate the flour while continuing to mix, and finally add the raw egg whites to get a homogeneous paste.
3 On the sheet, divide 3 or 4 small spoonfuls of batter and spread them with a spoon to make discs, then bake them for about ten minutes.
4 As soon as the tuiles start to brown, take out your sheet and using a spatula carefully loosen them and place them on a broomstick or a pastry roller that's nice and clean. As they harden, they'll take on their characteristic shapes.
5 Repeat the baking process until you've used up all the batter.
6 You can make them the day before, for example, store them in a dry place, then warm them up for 2 to 3 minutes in the oven before the aperitif. Delicious results guaranteed!
As soon as the tuiles start to brown, take them out and roll them on a broomstick or a pastry roller that's nice and dry. Just 10 to 15 seconds to shape them before they harden. Wait too long and they'll break into a thousand pieces. That's where the magic happens.
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