Finger biscuits

Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K 63 3.7
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Last modified on: July 30th 2021

Keywords for this recipe:
For 20 biscuits, you will need:

Change these quantities to make: 10 biscuits 20 biscuits 40 biscuits 60 biscuits
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.10 min.15 min.50 min.
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Step by step recipe

Stage 1 - 2 min.
Finger biscuits
Preheat oven to 180°C or 356°F.

In a bowl, mix together, 60 g flour and 60 g potato starch with a whisk.

Stage 2 - 5 min.
Finger biscuits
Beat 180 g egg white in then add 120 g caster sugar little by little to obtain a firm meringue.

Stage 3 - 5 min.
Finger biscuits
Pour 100 g egg yolk over the meringue, then gently fold in with a soft spatula.

Stage 4 - 2 min.
Finger biscuits
Sieve the flour-starch mixture on top.

Stage 5 - 5 min.
Finger biscuits
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.

Stage 6 - 5 min.
Finger biscuits
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.

Stage 7 - 1 min.
Finger biscuits
Once the whole baking sheet is set, sprinkle it with icing sugar.

Stage 8 - 15 min.
Finger biscuits
Place in the oven without delay and cook for 10-15 minutes, checking for colouring.

Stage 9 - 10 min.
Finger biscuits
Remove from the baking sheet while still hot, and cool on a wire rack.
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.
Several days in a closed metal box.
From Christophe Michalak.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,265 Kcal or 5,296 Kj31 gr213 gr32 gr
63 %12 %20 %5 %
Per 100 g
Energetic valueProteins CarbohydratesFats
243 Kcal or 1,017 Kj6 gr41 gr6 gr
12 %2 %4 %1 %
Per biscuits
Energetic valueProteins CarbohydratesFats
63 Kcal or 264 Kj2 gr11 gr2 gr
3 %1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Egg
How much will it cost?
  • For 20 biscuits : 1.33 €
  • Per biscuits : 0.07 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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See all recipes that use it
This recipe uses (among others)
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Royal icing, Chocolate mousse, Coconut "croute à thé", Yvetot Douillons, Coconut tuiles, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Mousse with two chocolates, Arizona cupcakes, Far Normandy-Brittany, Caramelized apple and walnut cake, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Chocolate mousse with hazelnuts, Chocolate cream with a crunch, irish coffee mousse, Crème de foie gras, Hazelnut and orange cake, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Cantucci di Prato, Apple and almond cake, Flognarde, Béarnaise sauce, Liège waffles, ... All
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