is another top recipe we have received from Robert
Hutchinson, Sous Chef at Weston Park, Shropshire.
500g egg whites
- Beat butter
and sugar together slowly add the whites a
little at a time.
- Fold in the
sifted flour and beat till smooth.
- Chill for 20mins.
- Spread thinly
on a non stick bakeing tray or onto grease
proof paper using your stencil of choice.
See example stencils below
- Bake in a medium
hot oven till golden brown.
- Once baked the
tuilles can be shaped while still warm if
they start to cool to much just pop back into
the oven for a spell to soften.