杏仁瓦片Almond Tuile

當我有剩的蛋白時就會做這個餅乾，因為他簡單、人見人愛，酥脆、充滿杏仁香加上一絲焦糖味，難怪我媽這個杏仁控那麼喜歡，有時候還要特地留蛋白來做給她吃...
這餅乾也很適合當下午茶配咖啡
關於烤墊，我發現烤盤紙太薄，導致麵糊比較薄的地方很快上色但是厚的地方還沒熟，所以如果有矽膠烤墊會更好，它導熱較慢且均勻。

Whenever I have leftover egg whites( maybe from tiramisu or creme brûlée), this is my go-to recipe. It is so crispy and full of almond flavor with a hint of caramel, no wonder my mom adores it so much that sometime I need to reserve egg whites to make her more Tuiles. The cookies is good for afternoon tea treat and combine perfectly with coffee.
For the liner, I found out that if using parchment paper, the thin part would burn while the thick part uncooked. The silicon liner is a better choice because it is thick and heat the batter slow and even, result in a tray of beautifully brown almond tuile.


份量： 3大3小盤 (5包)   4 trays (5 small packages) 
材料ingredients:

蛋白3顆(約98g)

細砂糖60g

鹽1小撮

低筋麵粉120g

液狀奶油或植物油30g

杏仁片80g

3 egg whites (about 98g)

60g caster sugar

a pinch of salt(omit if using salted butter)

120g all-purpose flour

30g unsalted butter, melted or vegetable oil

80g sliced almond

事前作業Preparation：
烤盤鋪上烤墊
Line the baking tray with baking liner. Preheat the oven to 175℃/347F.

作法Directions：

1.蛋白加糖、鹽攪拌至糖溶化（不用打發）

Whisk the egg whites, sugar and salt until the sugar dissolve. (Don't need to whip up the egg white, just stir.)

2.低筋麵粉篩入，拌勻無粉粒麵糊

Shift in the flour and mix to combine.

3.加入融化奶油拌勻

Stir in the oil and reach a lump-free thick batter.

4.拌入杏仁片，挖少許到烤墊上，用湯匙背鋪很薄，有空隙也沒關係，太黏可以用沾溼湯匙(用沾溼的手指頭更快）

 Stir in the almond flacks.Put a scope of the batter on the liner and push the batter into a very very thin sheet with the back of a wet spoon or simply use wet fingers (The water can prevent sticking.).

5.175℃烤約10分鐘至均勻上色，如果發現不均勻上色可調低溫度一點點，出爐放烤架冷卻

Bake for about 10 minutes until evenly golden brown. If the batter brown unevenly, lower the temperature. Transfer the almond tuile to the rack to cool completely. 

6.剝小塊密封冷藏，儘速食用不然會軟掉

Break into pieces. Store the Tuiles in an air-tight container to keep the cookies from moisture.