Home-made wafers with summer ice-cream or fruit purees are more delicious than shop-bought ones and save a lot of money. These curved wafers were called 'tiles' because they resembled the curved, terracotta roof tiles of the French villages where they were invented. The wafer is limp when hot and can be shaped; when cooled and stiff it will hold the shape.
ingredients
makes about 4 dozen
2 large egg whites
1/2 cup fine sugar
1/2 cup All purpose flour, sifted
1/4 cup ground almonds
2 - 3 drops vanilla extract
1/4 cup butter
method
1. Heat the oven to 180°C (350°F).
2. Generously grease 2 - 3 baking sheets.
3. Put the egg whites and sugar in a large bowl and beat until combined and smooth.
4. Gradually mix in the flour, ground almonds and vanilla.
5. Melt the butter, which should be quite hot and, stir in to make a thin batter.
6. Spread out the mixture in small spoonfuls leaving 2 inch between them.
7, Bake one tray at a time, for 6 - 7 minutes or until golden-brown around the edges.
8. Remove from the oven and allow to cool on the baking sheet for a few seconds. Then speed is essential.
9. Remove them from the baking sheet with a spatula and lay them in rows over a rolling pin, one-layer on top of the other.
10. If the wafers will not come off the baking sheet, or become crisp before being shaped, return the sheet to the oven for a few minutes.
11. When the wafers are set, remove to a wire rack. Store in an airtight container where they will keep for a week.
