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Rosemary-Lemon Tuilles
from the kitchen of Sharmagne Leland-St. John
½ cup sweet butter, diced
2 egg whites
½ cup caster sugar
2 teaspoons fresh rosemary, finely chopped
½ cup all-purpose flour
1 tablespoon rosemary flowers (approximately)
Preheat the oven to 375° F.
Line a baking sheet with parchment paper.
Over low heat, melt the butter in a saucepan. Set aside to cool.
Whisk the egg whites until stiff, then gradually whisk in the sugar, fold in the lemon zest, rosemary and flour and then the melted butter and combine.
Place 2 large tablespoonfuls of the mixture on the parchment paper. Spread to a thin round about 3 ½ inches in diameter and sprinkle with a few rosemary flowers.
Bake for 5 to 6 minutes until golden. Remove from the oven and lift the tuilles using a thin metal spatula. Drape over a rolling pin to give them shape, then transfer to a wire rack, after they have achieved a curved shape. Continue baking the rest of the mixture in the same fashion.
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