Rosemary Lemon Tuiles

After watching Jamie Oliver's cooking show on TLC, I am so inspired to have my own herb garden. I know I'm unlikely to succeed given the (lack of direct sunlight) conditions at home, nonetheless, I will want to give it a shot! So over the weekend, we bought 3 potted plants - Rosemary, chilli and mint. 

My rosemary plant is so luscious and scented (at the moment!) ; I am very glad to try this recipe with fresh rosemary leaves plucked from my beautiful plant! This makes an excellent tea time treat. 

Makes about 20

Ingredients

Egg white - 2 

Caster sugar - 70g

Plain flour - 50g

Unsalted butter - 50g

Fresh rosemary leaves - 1 sprig / 2 tsp

Lemon rind - from half a lemon

Orange rind - 1 tsp (optional)

Method

- Wash the rosemary sprig, pat dry and chop finely.

- Preheat oven to 190 degree C.

- Melt butter over low heat and leave to cool (faster if you use a microwave).

- In a mixing bowl, whisk the egg whites till it's white and fluffy. Stop when you lift up your whisk, you can see soft folds. You will also notice the mixture almost doubled in volume. 

- Gently whisk in the sugar and mix well.

- Gently fold in the rosemary leaves, lemon and orange rind, flour and melted butter.

- Lay baking tray with greaseproof paper. Using a metal tablespoon, scoop up the mixture till its almost spilling over and immediately place it on the tray. Using the back of the spoon, gently spread it evenly till it forms a thin disc of about 1-2mm. Repeat till the tray is filled up. 

- Bake for about 5-7 minutes till the centre turns golden and the side turns brown.

- Remove from oven and drape the freshly baked tuiles over a rolling pin to form a curve. 

- Serve while warm, goes well with your favourite ice cream or just a cup of freshly brewed tea. 

Tip
If you drop your tuile and it doesn't break into pieces when it lands, you know it's too thick!

Source: http://adrenalynne.blogspot.com/2009/11/rosemary-scented-citrus-tuiles.html