Line two baking sheets with rice paper. Mix together the dry ingredients, and then fold in the egg whites until thoroughly blended. The mixture can be piped or spooned on to the baking trays. Leave plenty of room for the mixture to spread.
Bake at 180½C/350½F/gas mark 4 for 20 minutes or until a pale golden brown. Cool on a wire rack. These are delicious served with ice creams, sorbets, mousses and custards, and indeed on their own with a cup of tea or coffee.
© 2000 Frances Bissell. All rights reserved.