• 45 g/ 1½ oz unsalted butter, plus more for greasing
• 250 g/ 8½ oz caster sugar
• 45 g/ 1½ oz plain flour
• whites of 5 eggs

Melt the butter in a pan over a low heat. Mix the caster sugar and flour in a bowl. Add the egg whites and the melted butter and stir to a smooth mixture. Allow to rest for 2 hours.

Preheat the oven to 160°C/325°F/ gas 3 and butter a baking sheet. Using a fork dipped in cold water, spread 2 teaspoons of the mixture at a time in 10-cm / 4-inch circles on the prepared sheet. Working in batches or on several baking sheets, do 4 at a time and bake for 10 minutes until pale brown.

Immediately place over the base of 4 upturned tumblers and pull down to make inverted cups. They harden at once into tuiles, which you can slide off. If they go soggy they can be recrisped in a low oven.