by Pastry Chef Malika Ameen, formerly of Aigre Doux – Chicago, IL
8 ounces unsalted butter, melted
8 ounces 10X sugar
5.9 ounces wildflower honey
8.5 ounces all-purpose flour
8.5 ounce egg whites, room temperature
Chopped pecans
Simple syrup
Preheat the oven to 300°F. Paddle the butter and sugar until combined. Add the wildflower honey. Begin adding the flour, alternating with the egg whites, and beat until smooth. Spread the batter onto a cutout over a silicone baking mat for your chosen tuile shape. Toss chopped pecans with just enough simple syrup to coat and sprinkle over the tuiles. Bake in the preheated oven with a low fan until done.