Serve with any creamy dessert of choice to add texture and flavour of course. I created this recipe for our long lunch for our lucky Insider prize winners at the Cobram Estate many years ago and for some reason I only just found it to add to the site!
Make them! (Don't wait for dessert is all I'm saying!)
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Need
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- A few sprigs fresh lemon thyme
- 3 egg whites
- 1 Pinch pink salt flakes BUY
- ½ Teaspoons cream of tartar
- 200 Grams raw caster sugar BUY
- 55 Grams bakers or strong flour
- 10 drops doTERRA lemon oil BUY
Do
- 1
Preheat oven to 170°C and place rack in the centre of the oven.
- 2
Place a silicone mat on a large flat oven tray and brush with EVOO. Set aside.
- 3
Place the EVOO and thyme sprigs into a small saucepan and onto a low heat. Warm gently for a couple of minutes without getting to a high heat. Leave the EVOO to cool in the saucepan with the herbs in it. When cool, strip the stalks of leaves and discard the stalks.
- 4
Place the egg whites, salt and cream of tartar into clean, dry Thermomix bowl.
- 5
Whip 4 min/37°C/Butterfly/speed 3/MC off.
- 6
Add sugar, 1 tsp at a time through hole in lid as you whip 4 min/50°C/Butterfly/speed 3/MC off.
- 7
Add flour, cooled EVOO and lemon oil and blend 10-14 sec/speed 3. The batter should be quite thick and glossy.
- 8
Drop level teaspoons of batter 10 cm apart and using a palette knife, spread the batter as thinly as you can without making gaps.
- 9
Bake exactly 8 minutes, turn the tray and bake a further 4 minutes. Cool flat or curve over a rolling pin. They are very fragile and may need to be returned to the oven to crisp up as they will soften under normal conditions. Only do a couple at a time as you need to work quickly when they are cooked.
