I am an habituée of tuiles, since they are my go-to solution for an excess of egg whites. So this recipe from Delicious Days held no terrors for me. I had 6 egg whites in the fridge from making a prune and Armagnac tart, so this was a good opportunity to try them.
The paste was a bit more solid than I normally make, so they were slightly thicker than usual, but still crispy. And flavouring them with lemon zest and powdered Earl Grey tea is an inspired touch. They had an exotic perfume, and made a nice change from plain ones. Tuiles make a great accompaniment to any creamy dessert. If you shape them over cups or small ramekins, you can use them as containers for a filling of your choice — or just a scoop or two of ice cream.