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Pistachio Tuilles
Basic Recipe 86
- Makes
24–30 pieces
- Difficulty
Medium
By Liam Tomlin
Published 2005
Ingredients
150 g 7 175 g
Method
Melt the butter over a low heat and set aside until ready to use. Lightly beat the egg whites. Blend the flour and icing sugar in a food processor, add the chopped pistachios, egg whites, vanilla extract and then the melted butter. Continue to process until all the ingredients are fully incorporated and form a paste. Transfer the pistachio tuille mix to a clean bowl, cover with clingfilm and re
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