Rustic Chestnut Maple Tuile

• 3 ounces chestnut flour, sifted (use 2-3 tbl. less for thinner, more elegant tuile)
• 1/2 cup organic cane sugar
• 2 teaspoons maple syrup
• pinch of sea salt
• 2.5 tablespoons melted unsalted butter
• 3 egg whites, beaten fluffy
• 1 teaspoon Meyer's lemon zest, optional
• olive oil spray for parchment

1. Mix the flour, sugar, salt, maple syrup, and butter together.
2. Whisk in the fluffy egg whites. Add optional zest. Let the batter sit for about an hour.
3. Oil 2 sheets of parchment paper placed upon baking sheets.
4. On each baking sheet create 6 strips of the batter by spooning it out evenly and thinly, leaving 2 inches between each strip.
5. Bake in a preheated 350 degree oven for about 10 minutes until the edges are golden brown.
6. While still warm wrap each strip around a 2 inch diameter dowel or glass bottle. If you prefer, you could make miniature tuiles by creating 24 narrow strips then wrapping them around a 1 inch diameter dowel or glass probably following about an 8 minute baking time.

flour, cane sugar, maple syrup, salt, butter, egg whites, lemon zest, olive oil spray

Taken from food52.com/recipes/9609-rustic-chestnut-maple-tuile (may not work)