Pistachio Snaps with Coffee Mascarpone Recipe

1. Preheat oven to 190 degrees Celsius. Line baking tray with baking paper.

2. Using a wooden spoon, combine egg whites and caster sugar in a large bowl. Add the flour and butter. Stir in nuts.

3. Using a teaspoon, create 5cm discs on a lined baking tray leaving space in between as they will expand. Spread out with back of spoon to ensure they are thin.

4. Bake tuiles for 8-10 minutes or until the edges are golden brown. Working quickly, lift the tuiles off the tray using a palette knife and bend them to shape. Place tuiles on a wire rack to cool until hardened. Repeat process for each tray of tuiles. Dust with icing sugar. Makes around 24 pieces. (if tuiles become too crisp to work with, return to oven until pliable, about 1 minute.)

To make the coffee mascarpone:

Dissolve coffee in 1 tbs. of boiling water and set aside to cool. Beat mascarpone, icing sugar and coffee in a bowl until combined. Serve with the pistachio snaps.