A variation of French Tuiles (literally translated as 'roof tiles' by their curved shape) using sesame seeds instead of almonds - and high in calcium. Recipe adapted from French almond Tuiles from my book, Teatime in Paris.
70g (2.5oz)Egg whitesfrom approx. 2 eggs
65g (2.25oz)sugar(or superfine/caster sugar)
65g (2.25oz) buttermelted
35g (1.25oz)plain flour(all-purpose)
65g (2.25oz)sesame seeds
pinchsalt(fleur de sel)
Preheat the oven to 190°C/170°C fan/375°F/gas 5.
Place all the ingredients in a bowl and stir together with a spoon until well combined.
Leave to chill in the fridge for 10 minutes - this will make your batter easy to spread out thinly on the baking sheet.
Line 2 baking sheets with baking paper or a silicone mat and spoon the mixture into oval discs - using the back of a spoon - to about 6cm (2.5") in diameter. Space them apart, as they will spread out during baking.
Bake in separate batches* (one tray at a time) in the oven for about 10 minutes - keep your eye on them as of 8 minutes, as they cook fast. They should be toasted around the edges and cooked but golden in the middle.
Straight from the oven, transfer each flat tuile (using a palet knife or pie slice) to a rolling pin (jam jar, sieve, bottle) to shape them to their tuile (roof-tile) shape. They cool and shape quickly. Otherwise slightly fold the ends into a wire rack to cool and shape.