Served on a cheese platter with muscatels, parmesan tuilles are a delicious after-dinner treat and a nice reason to have friends over for a drink and nibbles.
2 egg whites
125g Reggiano parmesan cheese, finely grated
2 tsp plain flour
mixed cheeses and muscatels, to serve
1. Preheat oven to 180C. Line 2 baking trays with baking paper. Draw four 6cm circles on each sheet of paper.
2. Whisk egg white until frothy. Add cheese and flour. Stir until well combined. Put teaspoonfuls of mixture on the circles. Spread with a flat-edged knife. Bake, 1 tray at a time, for 10-15 minutes or until golden.
3. Using a palate knife, carefully lift each biscuit off the baking tray and lay over a small rolling pin. Allow to cool until firm. Continue to cook tuilles with remaining cheese mixture. Serve on a cheese platter with muscatels.
Note: Store tuilles in an airtight container once cold. However, if tuilles become soft, simply place on a baking tray, heat in a 180C oven until warm and remould over a rolling pin.