5: And incorporate it, still gently with a spatula. Stop working as soon as it is mixed, there is no big problem if there are a few small pieces of meringue left here and there.
6: Spread out the preparation (diameter 1 cm) using a forcing bag on a baking sheet if possible covered with a sheet of cooking paper, in cylinders of about 2 inches (5 cm) long.
7: Once the whole baking sheet is set, sprinkle it with icing sugar.
8: Place in the oven without delay and cook for 10-15 minutes, checking for colouring.
9: Remove from the baking sheet while still hot, and cool on a wire rack.
Remarks
This recipe isn't as easy as it sounds, the difficulty is getting the biscuits to bulge nicely rather than being (too) flat. The key to success lies in steps 3 and 5 where you need to incorporate the meringue very carefully to keep the light side of the preparation. Take great care in this delicate operation. The small history said that those biscuits was created in the 18th century by the famous chef Antonin Carème, at this time chef of Prince of Talleyrand. The prince love to dip a biscuit in his glass of Porto wine every evening, so Carème make this long biscuits for him (I love those pretty stories). According to Mado, in Quebec these biscuits are called "Doigts de dames" (ladies' fingers), which is rather more poetic.