Place the egg white in a very clean bowl and whisk until stiff but not dry.
Now beat in the sugar bit by bit and continue beating until the mixture forms soft peaks. When that happens, carefully fold in the rest of the ingredients except the almonds. Next drop 4 rounded teaspoons of the mixture evenly spaced out on one of the lined trays, then using a small palette knife spread the mixture thinly and evenly into discs about 10cm across.
Don’t worry about a small hole here and there – it doesn’t matter at all. Sprinkle with the flaked almonds, then bake the biscuits near the centre of the oven for 4–5 minutes or until they have turned a nice golden colour with a fine brown fringe.
While that’s happening prepare the second tray so that you can exchange them.
The cooked tuiles need to be quickly and carefully removed, one disc at a time, from the baking sheet, using a metal spatula. Curve each biscuit immediately over a rolling pin, and leave a few minutes until they are cool and crisp. Then remove them to a wire rack and cook the rest, continuing as above until all the mixture has been used up.
As soon as the biscuits are cool, store straight away in an airtight tin to keep them crisp.
Pre-heat the oven to 220°C, gas mark 7
Using a fan-assisted oven? Click here