Appendix: Standard recipes for dessert garnishes

Tuiles and Variations

Basic Tuiles

240 g sugar

180 g flour

2 g salt

120 g egg whites

90 g butter, melted

Method

Combine sugar, flour, and salt in mixer until well combined. Add egg whites and mix ingredients until smooth. Spread thinly into desired shape or stencil, and bake in a moderate oven (170°C or 350°F) until golden brown (10 to 15 minutes). Bend or shape while still warm.

Variations:

Chocolate Tuiles

240 g sugar

120 g flour

60 g cocoa powder

2 g salt

120 g egg whites

90 g butter, melted

Method: Same as above; add cocoa to flour.

Cinnamon Almond Tuiles

240 g sugar

120 g flour

60 g ground almonds

5 g cinnamon

2 g salt

120 g egg whites

90 g butter, melted

Method: Same as above; add cinnamon and almonds to flour.

Meringues

180 g egg whites

Pinch cream of tartar

270 to 360 g sugar (Depending on how firm you want the meringue to be. More sugar creates harder meringues)

Method

French or traditional meringues: Beat egg whites and cream of tartar until foamy. Gradually add sugar while beating, then whip to stiff peaks. Pipe into desired shapes and bake in a very low oven (80°C to 95°C or 175°F to 200°F) for 12 to 24 hours, until dry and firm.

Swiss meringue: Add all ingredients to a stainless bowl and beat over a bain marie until thick, glossy and in stiff peaks. Pipe into desired shapes and bake in a very low oven (80°C to 95°C or 175°F to 200°F) for 12 to 24 hours, until dry and firm.

Cool and store in an airtight container.

Nut brittle

400 g glucose

500 g sugar

400 g sliced almonds

100 g butter

Method

Combine sugar and glucose with enough water to dissolve. When the mixture is a light caramel colour, stir in almonds and butter. Roll immediately between two sheets of parchment paper to desired thickness. Can be rewarmed in oven briefly in order to roll thinner.