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Preheat oven to 180℃ / 350℉ /Gas Mark 4.
Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy.
Stir in the flour and vanilla extract or spice and then add the melted butter. Mix to a smooth batter.
Can be kept in the fridge at this stage until required.
Spoon onto lined baking trays and spread thinly into 7.5 cm (3 inch) diameter circles or use a template. 6 per sheet is ideal as the mixture spreads a little. Sprinkle with flaked almonds if you are making the almond tuiles.
Place in the heated oven and bake for 7 to 8 minutes until the tuiles are just turning golden around the edges.
Remove the baking tray from the oven and, working very quickly, lift each tuile off the baking tray with a palette knife and drape over a rolling pin or roll up around a wooden spoon handle and leave to cool.
Bake in batches 2 trays at a time.
Store in an airtight container.