Donna Hay's Christmas Tuilles

Donna Hay's Christmas Tuilles

Cooking time


1- Preheat oven to 180°C (350°F).

2- Line 2 large oven trays with non-stick baking paper. Whisk the sugar and eggwhite in a medium bowl for 1 minute or until frothy. Sift over the flour and whisk in the oil, lemon rind and vanilla until smooth. Stand for 5 minutes.

3- Place 1 teaspoon of the batter onto one of the trays. Spread with the back of a spoon to a very thin 8cm round. Repeat to make 16 rounds. Sprinkle with the pistachio and cranberry. Cook for 5–6 minutes or until the edges are golden.

4- Transfer the tuilles on the baking paper to a wire rack. Set aside until cooled and crisp. Serve. Makes 16.

Ingredients Chevron Icon

¼ cup (55g) caster (superfine) sugar

1 eggwhite

2½ tablespoons plain (all-purpose) flour

1½ tablespoons Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil

1 teaspoon finely grated lemon rind

½ teaspoon vanilla extract

2 tablespoons slivered pistachios

2 tablespoons finely chopped dried cranberries