How to make tuiles

1. Heat the oven to 190°C/ 170°C fan/gas 5. Line 2 baking sheets with non- stick baking paper and lightly oil a rolling pin.

2. Gently melt 60g butter in a small saucepan, then set aside to cool.

3. Put 2 large free-range egg whites into a bowl and use a fork to beat in 125g caster sugar until just frothy. Sift in 60g plain flour and mix in 1⁄2 tsp vanilla extract. Add the cooled butter and mix well. Cover and chill for
 15 minutes to firm a little.

4. Cut out your preferred shapes from sheets of non-stick baking paper, then use as templates to spread the mixture thinly (1-2mm thick) onto more baking paper with a palette knife.

5. Bake the tuiles in batches of 4 for 6 minutes until a pale biscuit colour in the middle and golden at the edges. Leave to cool for a few seconds, then carefully lift each tuile onto the rolling pin and gently form their curved shape.

6. Leave to cool and firm up, then transfer to a wire rack to cool completely. Repeat until the batter is used up. The tuiles will keep in an airtight container for 2-3 days.