Ginger and black pepper tuiles recipe

  • Serves 20
  • 5mins to prepare, 15mins to cook and 10mins to cool
  • 23 calories / serving
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Preheat the oven to 350°F, 175°C. and line a baking tray with nonsitck baking paper. Sift the icing sugar and flour into a bowl and then add the egg whites, melted butter and ginger mix until smooth. Drop spoonfuls of the mixture onto the lined baking tray, spread with a palatte knife until it is a thin smear and then grind some black pepper on each tuile.

Bake for 10-15 minutes, or until turning golden brown at the edges. Remove straight away from the baking tray using a palette knife, and drape over a rolling pin to achieve a curved shape. Leave to cool completely before serving with ice cream.

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  • Ingredients

  • 50g icing sugar
  • 50g plain flour
  • 2 eggs, whites only
  • 1tbsp unsalted butter, melted and cooled
  • 1tsp ground ginger
  • freshly ground black pepper
  • Energy 95kj 23kcal 1%
  • Fat 1g 1%
  • Saturates 0g 2%
  • Sugars 3g 3%
  • Salt trace 0%

of the reference intake
Carbohydrate 4.4g Protein 0.4g Fibre 0.1g


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