First brown the butter by melting it in a small saucepan on low heat until it begins to foam and then you start to see dark brown bits at the bottom. The butter will have darkened to golden brown and have a nutty, caramel-y, amazing aroma. Turn off the heat and let the butter cool so that the darkened bits settle.<br></br>

Preheat the oven to 180 C and line a baking tray with a silicone mat. You can also use greased baking paper but I find the mat easiest to ensure the tuiles don't stick.<br></br>

In a mixing bowl, combine the flour, almond flour, salt and sugar. Now strain the cooled browned butter directly over this mixture. Stir to combine. It might look a little gritty but that's ok.<br></br>

Add the egg whites and vanilla. Stir again till a smooth batter forms. It will be a little thin but spreadable.<br></br>

Now spread a couple of tablespoons of the batter onto the baking tray, making a circle about 4 inches wide. Leave at least an inch between each circle, and bake only 3 to 4 at a time at the most.The thinner you can make them, the crispier they will be, but they shouldn't be so thin that they burn!<br></br>

Bake for 10 to 15 minutes until each tuile is evenly browned. Rotate the tray often to make sure they are cooking evenly and bake for longer if needed depending on the thickness and size of your tuiles.<br></br>

If you want to roll them, use a thin metal spatula to get them off the tray, then immediately and carefully, bend the edges to make a traditional arch shape, or shape them along a rolling pin. If they start to crack, let them just cool as flat shapes, I promise they'll be delicious!<br></br>

Let the tuiles cool completely then transfer to an airtight container at room temperature 2 to 3 weeks, they stay crispy! Happy baking!