A crisp, light chocolate biscuit for decorating cakes, mousses and ice cream, or for filling with brandy cream
Makes/Serves: 40 Tuiles
Ingredients:
- 3 Egg Whites
- ½ Cup Lakanto Monkfruit Golden Sweetener
- Pinch Salt
- ½ Cup Plain Flour
- 2 tsp Cocoa Powder
- ¼ Cup Butter Melted
Method:
- Whisk the egg whites and sweetener together then add the dry ingredients
- Combine until smooth
- Then add the butter and a pinch of salt
- Pre heat the oven to 160c
- Using either a non stick baking tray or a silicone matt spread the tuille mix very thinly to cover the whole tray
- Place into the oven for approx. 5-7 minutes or until it is not sticky to touch
- Then keeping the mix on the tray lightly cut to the desired length and use a pallet knife to carefully left one edge
- Using either a piece of dowel or thin tube, pencil will work as well roll the dowel over the tuile and roll while the tuile is hot if it cools too much it will crack and will be un-rollable.
- Tip: if the mix gets to cool you can place back in the oven for a minute to soften it again but you can only do this once.