Preheat the oven to 180 degrees.
Melt the butter in a saucepan. Combine the icing sugar and flour. Add the melted butter and eggs whites to the dry ingredients and and mix to a light batter. Gently fold in the flaked almonds.
Line a baking tray with non stick parchment and spoon small spoons of batter onto the baking sheet. Place in the oven and cook for 6-8 minutes or until golden brown.
Remove from the oven and, while the pastry is still warm, cut into squares or other shapes of your choice. Set aide and leave to cool.
Wash and de-stem the strawberries. Place in a blender with the caster sugar and the lemon juice. Blitz until you have a smooth 'soup'.
Pour in to individual serving glasses and place in the fridge to chill.
When ready to serve, remove from the fridge and top with an almond tuile.
«Add some raspberries and a couple of mint leaves to this recipe to vary the flavour.»