|Preparation||Cooking||Start to finish|
|45 min.||15 min.||1 hour|
|1||Preheat oven to 180°C or 356°F.
Take 5 eggs, separate yolks from whites,
|2||Put yolks in a bowl, and add 120 g caster sugar and 10 g Vanilla sugar.||10 min.|
|3||Beat until mixture becomes pale.||5 min.|
|4||Sieve on to the top 100 g flour.||2 min.|
|5||And fold it in with a spatula. Stop mixing as soon as flour is totally incorporated.||5 min.|
|6||Beat egg-whites to firm peak stage, adding 2 tablespoons caster sugar midway.||5 min.|
|7||Fold beaten egg-whites carefully into sugar-flour-yolks-mixture, using a spatula or even better, a maryse (not whisk).
See this page for advice. You need blend the whites in gently, retaining the maximum air and volume.
|8||Stop as soon as blended, no matter if some traces of white are still visible.|
|9||Spread out mixture on a non-stick baking sheet, using a forcing bag (1 cm diameter), making cylinders about 5 cm or 2 inches long.||10 min.|
|10||Sprinkle a little icing sugar on top.||3 min.|
|11||Put in the oven straight away and cook for about 15 minutes. Watch colour towards end of cooking time.||15 min.|
For 20 biscuits : 1.36 €
Per biscuits : 0.07 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cookies, Soft fruits in sabayon, French Family Cake, Oatmeal cake, Tiramisu, ... [All]|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Sandwich bread, Chestnut Fudge Cupcakes, Cherry clafoutis, Vegetable clafoutis, ... [All]|
|Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pear compote , Chocolate cake, Bounty-style tart for Alison, Cramique, Gâteau Nantais, ... [All]|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Fried egg in bread, Galette Charentaise, Small ratatouille with , Foie gras fingers, ... [All]|
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