Lemon Thyme Tuiles with EVOO
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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- 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 BUY
- 10 drops doTERRA lemon oil BUY
Preheat oven to 170°C and place rack in the centre of the oven.
Place a silicone mat on a large flat oven tray and brush with EVOO. Set aside.
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.
Place the egg whites, salt and cream of tartar into clean, dry Thermomix bowl.
Whip 4 min/37°C/Butterfly/speed 3/MC off.
Add sugar, 1 tsp at a time through hole in lid as you whip 4 min/50°C/Butterfly/speed 3/MC off.
Add flour, cooled EVOO and lemon oil and blend 10-14 sec/speed 3. The batter should be quite thick and glossy.
Drop level teaspoons of batter 10 cm apart and using a palette knife, spread the batter as thinly as you can without making gaps.
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.
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