Tuile cones

Tuile cones filled with lemon curd and whipped cream, raspberries and raspberry coulis.

3 large egg whites

150g caster sugar

100g melted and cooled butter

100g plain flour

1tsp vanilla extract

Whisk egg whites
lightly then add the sugar and whisk well

Add the butter and whisk until smooth and mixture is well combined

Add the flour and vanilla extract and whisk again, batter should be smooth with no lumps and not foamy.

Most recipes would ask you to chill your batter at this time but I always work on time and I find that the results are still the same whether I have chilled the batter for 20 minutes or 4hours.

Drop a tablespoon of the batter onto the Teflon and spread round thinly with the back of the spoon. Make 2 to 3 biscuits at a time 

Bake in middle shelf for 10minutes

When done remove from oven and shape as desired whilst still hot.

Repeat process ensuring that Teflon is cold before putting the next batch to void melting the batter.