Simple meringue-like biscuits made in the shape of leaves, Galettes de
Feuilles (ga-leht d’ fey-yeh) are coated on one side with chocolate. Serve the galettes with ice-cream or after dinner with coffee.
1 teaspoon vegetable oil
3 egg whites
3 oz. castor sugar
3 oz. ground almonds -½ teaspoon almond essence
3 oz. dark cooking chocolate
Preheat the oven to moderate 350°F (Gas Mark 4,180°C). Line a baking sheet with aluminium foil and grease it with the oil, or line the sheet with non-stick silicone paper. Set aside.
In a medium-sized mixing bowl, beat the egg whites with a rotary beater or wire whisk until they are frothy. Beat in the sugar and continue beating until the mixture is smooth and light. Stir in the ground almonds and the almond essence.
Drop teaspoonfuls of the mixture on to the aluminium foil or paper (about 12 on one baking sheet) and place the baking sheet in the oven. Bake the galettes for 10 to 15 minutes, or until they are set and golden brown on top.
Remove the baking sheet from the oven and lift off the aluminium foil or paper and the galettes. Place, meringue side down, on a large wire rack. Allow the galettes to cool and then carefully peel off the aluminium foil or paper and discard. Set the galettes aside to cool completely.
Break the chocolate into small pieces and place it in a small heatproof bowl. Place the bowl in a saucepan containing enough hot water to come halfway up the sides of the bowl. Place the saucepan over moderate heat and melt the chocolate, stirring constantly. Remove the pan from the heat and lift out the bowl. Allow the chocolate to cool a little. Then, using a table knife, spread the chocolate on to the smooth side of each galette. When the chocolate has almost set, mark leaf veins with a skewer. Leave the galettes to set in a cool place before serving.