Instructions

• Pour aquafaba into the bowl of a stand mixer fitted with the whisk attachment, and beat on a medium speed for 2 minutes.
• Add sugar and continue to beat until mixture is thick, white, and soft peaks have formed.
• Remove the bowl from the mixer and add vanilla and flour. Mix until just combined.
• Pour butter over mixture and mix again until just combined.
• Finally, add almonds and combined until they are evenly spread.
• Cover mixture with cling film and place in the fridge for 2 hours or overnight.
• Preheat oven to approximately 185 degrees Celsius and line a large biscuit tray with baking paper. 
• Place 2 large rolling pins over a piece of baking paper, and very lightly spray with olive oil. 
• When ready to use, spoon mixture onto prepared trays (3/4 of a tbs for each one), trying to keep them as even as possible, and not putting them too close to one another.
• Bake in the oven for approximately 10 minutes, or until tuiles are brown around the outside but still light in the middle.
• Remove from the oven and leave for 1 minute to cool slightly. Do not leave for longer than this, or your tuiles will set and won't curl.
• Using a wide spatula (I also use my hands and end up burning them!), carefully lift each one and place onto rolling pin. 
• Continue to bake and set tuiles, cover the mixture between each session and placing back into the fridge. 
• Once tuiles have cooled completely, serve immediately or place in the airtight container for up to 3 days before serving.