Step 1Heat the oven to 350 degrees. Mix the sugar and orange zest together with your fingers, so that the sugar absorbs oils from the zest.
Step 2In a separate mixing bowl, beat the butter and honey until pale. Add the sugar-zest mixture, orange juice and flour. Gradually beat in the egg whites. Fold in the sesame seeds. Refrigerate for at least 1 hour, ideally for several hours. The batter can be refrigerated for up to a week.
Step 3Drop 2 teaspoons of batter for each cookie onto a Silpat or parchment-lined cookie sheet, a few inches apart. Using a small offset spatula, spread the batter in a thin oval. They are easier to work with in small batches, so just make 5 on a cookie sheet.
Step 4Bake for 8 to 10 minutes, until the tuiles are golden brown around the edges.
Step 5Remove the tuiles from the oven. Let cool for 1 minute, until they can be handled but are still pliable. Using an offset spatula, carefully transfer them to a wooden rolling pin. Drape them over the rolling pin until they cool to create a tuile shape. They're best eaten the same day.