Ingredients
2 Large egg white
50 gram plain flour
60 gram castor sugar ( refer to note)
30 gram butter (melted)
100 gram almond flakes
1/8 tsp vanilla essence (optional)
Preparation
1. Thaw egg white in room temperature
2. Sieve Plain Flour Twice
3. Melt Butter
4. Line baking tray with greases proof paper/ baking paper
5. Preheat oven at 180 degree
Method
1. In a mixing bowl , whisk egg white with hand whisk until you see white bubbles. Add in sugar and beat in circular movement until sugar dissolves.
2. Add in flour and mix till no trances of flour and lump-free.
3. Use a spatula to fold in the almond flakes until well combined.
4. Stir in melted butter and mix well.,
5. Spoon 1/2 tablespoon of mixture on baking tray . Spread out into shapes you like using spoon
* Do not over lap the almond flakes and layer must be very thin and even.
6.Bake at 170 degree for 8-10 minutes or until golden brown.
* IF there is uneven colour among the crisps, rotate the baking tray towards the last 2 minutes.
7. Remove from the oven, leave to cool and store it into an air-tight container.
Notes.
- I had cut down the original amount of sugar from 90 gram to 60 gram.
- The layer must be very thin and even so that the crisps will be very crispy.
- Unbaked mixture can be keep in room temperature.
- These crisps will be very crispy and crunchy after they are cool completely.
- If crisps have not turn golden brown after 10 minutes , bake at 160 degree for 2 minutes , you can flip over the crisps when doing this.
- If crisps turn soft , you can reheat them for 2-3 minutes at 150 degree in a preheat oven.
