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1
Cream the softened butter and caster sugar together until just combined — do not aerate. Stir in the sifted flour, then the egg whites, mixing to a smooth, fluid batter. Refrigerate for approximately 1 hour. The batter is ready when it has firmed slightly and spreads evenly without running.
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2
Heat the oven to approximately 180 °C. Line a baking sheet with a silicone mat or non-stick baking parchment. Using a small offset spatula or the back of a spoon, spread the rested batter in thin rounds to approximately 1–2 mm — thin enough to be translucent when held to light. Bake only two or three tuiles per sheet. The batter is ready to bake when it lies flat with no pooling at the edges.
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3
This is where the dish lives or dies. Bake until the tuile is uniformly golden throughout — the centre must match the edges in colour. At approximately 180 °C, the window between uniformly pale-golden and over-browned is approximately 30 seconds; watch the centre, not the clock. Remove from the oven at the moment uniform golden colour is achieved. A pale centre means the tuile will not set firm; an over-browned tuile is bitter and cannot be corrected.
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4
Working within 30 seconds of removing the sheet from the oven, lift each tuile with a thin palette knife and drape immediately over a rolling pin for the classic curved tile shape, press into a cone mould, or drape over an inverted bowl. The tuile is ready to release from the shaping tool when it holds its form without springing back — this takes only seconds. Once cooled, it is brittle and fragile; handle accordingly.