Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line two trays with baking paper.
- 2
Whisk the egg whites and sugar for 1 minute until just frothy. Stir in the flour, melted butter and vanilla until smooth.
- 3
Drop level teaspoons of batter well apart on the tray, spreading each into a thin 7 cm round. Scatter with almonds. Bake only 4 to 5 at a time.
- 4
Bake for 6 to 8 minutes, until the edges are golden brown and the middle is pale.
7 min - 5
Lift each with a palette knife straight away and drape over a rolling pin. They set crisp in about 30 seconds. If they harden, return to the oven for 1 minute.
- 6
Cool fully. Store in an airtight tin and eat within 3 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.