Chocolate – Cinnamon – Tuiles

Ingredients for 1 servings:

• 5 egg whites
• 200 g sugar
• 10 tbsp flour
• 200 g butter, melted
• 4 tbsp cocoa powder
• 1 tbsp cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes about 80 cookies

Beat the egg whites until stiff, gradually adding the sugar. Sift the flour over the cake and carefully fold it in with the butter. Take 5 tablespoons of the light mixture and set aside. Mix the cocoa with the cinnamon, sift it over the larger part of the mixture and fold it in. Using a teaspoon, place small portions (approx. 4-5 cm in diameter) of the dark mixture onto a baking tray lined with baking paper and spread out into a ball. Now use a second teaspoon to place small dollops of the light mixture onto the dark “large dollops”. Mix/marble the two mixtures together using a skewer or toothpick. Bake the tuiles at 180°C fan oven for 6-7 minutes. Either leave them flat so they are easier to store in the biscuit tins or gently bend them over a rolling pin while they are still warm and allow them to firm up in this shape.