Recipe: Tapenade Tuiles

1 Remove your baking sheet from the oven and preheat it to 180°C (355°F) (gas mark 6).

2 In a bowl, vigorously whisk the tapenade then incorporate the flour while continuing to mix and finally add the raw egg whites to obtain a homogeneous paste.

3 On the baking sheet, separate 3 or 4 small spoonfuls of paste and spread them with a spoon to obtain discs then place them in the oven (for about ten minutes).

4 As soon as the tuiles take on color, remove your baking sheet and, using a spatula, loosen them and place them on a broomstick handle or a pastry roller that is very clean. As they harden, they will take on their characteristic shapes.

5 Repeat cooking until you have no more batter.
You can make them the day before for example, store them in a very dry place then warm them for 2 to 3 minutes in the oven before the appetizer. Guaranteed taste effect!