Thursday, October 02, 2008

almond tuile 杏仁瓦片


One thing I learned from baking for the afternoon tea party...all the recipes need yolks, yolks, yolks! And so here comes the a challenge for egg whites leftovers.

Mr. T loves almonds, and I have not make his favorite cookies for years, so almond tuile became the answer! These crispy cookies are extremely easy to bake, all you need is flour, egg whites, sugar, oil and nuts.

almond tuile

20 large cookies
Egg white // 100g (3 large egg white)
sugar // 100g (3/4 cup) or 70g for slightly sweeten
Oil // 40g (1/3 cup)
Flour // 30g (1/4 cup)
Almond slices // 160g

1. Combine everything except almond slices in a mixing bowl, beat until pale white and smooth. Fold in the almond slices. Don't overmix!

2. Line baking sheet with nonstick liner or spray baking sheet with oil. Also sprinkle with flour. (You may want to sprinkle more flour as these cookies really stick!)

3. Take a 1 tbsp of batter and spread into neat round using the back of spoon. I used an egg ring to help making perfect round. Leave space between cookies.

4. 180C / 350F for 10 minutes or until golden around edge. Allow them to cool on the baking sheet before transferring.

::notes::
1/ You can use any kind of nuts or seeds. Try sunflower seeds and sesames!

2/ I like them to have even color, so I left the cookies in the oven for extra 2 minutes.

3/ Cookies are very soft when out from the oven. You can place them over a tart shell right the way and shape them into bowls.

4/ I use pancake rings to make them into round shapes. You can also use big round cookie cutters or mousse ring to achieve the same result.

5/ These cookies stick to surface pretty bad, always grease the baking sheet and sprinkle with flour.



杏仁瓦片

20個大曲奇
蛋白 // 100g (3大蛋白)
砂糖 // 100g (3/4 cup) or 70g for slightly sweeten
油 // 40g (1/3 cup)
麵粉 // 30g (1/4 cup)
杏仁片 // 160g

1. 除杏仁片外,混合所有材料,拌勻至乳白色及幼滑,再加入杏仁片。

2. 烤盤掃油洒麵粉。

3. 取1tbps的蛋白糊,用匙背推開,曲奇邊留些空位。

4. 180C/350F焗10分鐘或直至邊邊金黃色。

::notes::
1/ 可以改用其他果仁,芝麻,葵花籽都是不錯的選擇!
2/ 我喜歡成品色澤平均,所以通常會熄火後悶2分鐘。
3/ 杏仁瓦片剛出爐時很軟的,可以放在tart模裡弄成碗狀。
4/ 把pancake ring放在烤盤上,再取蛋白糊填滿,就可以弄成漂亮的圓型了。用大的cookie cuter或mousse ring也可以喔。

comment | 5 comments:
Maggie said...

焗得好靚,好似係酒店買一樣,我一定要試吓!Thanks for sharing.

helen said...

:P~~~
at my home, we throw away lots of yolks haha...

any good easy egg yolk recipes?

erin said...

this happened to me when i made lots of ice cream for a party...so i made a ton of different types of merengue cookies: mint chocolate chip, almond with roasted sliced almonds, peppermint with candy pieces, the possibilities are endless:) and everyone loved both dessert items

Yujai said...

maggie: Thank you :D 簡單又好食, 好0的試0下!

helen: you should just give me all the yolks!! You can make custard or mousse with yolks

erin: i love mint chocolate chip cookies XDDDD

emmann said...

nice, I'll try them miself, even though I don't have much experience in the kitchen..

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