Almond tuille

60 grams	egg white
50 grams	cane sugar
30 grams	flour
60 grams	almond powder
10 grams	butter
2 grams	salt

Mix the egg white with the cane sugar, the flour, the almond powder, the butter and the salt. Blend this till smooth. Once it’s smooth transfer it on the tuille mold and spread it using a pallet knife. Then bake it at 150 degrees Celsius for around 15 to 20 minutes till golden brown. Now when still hot directly remove them from the mold to prevent the tuilles from breaking.

Recipe used in peche melba 2.0 dessert