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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.
362 K 3.7/5 (65 reviews)730626
Last modified on: July 30th 2021
For 20 biscuits, you will need:
- 1
60 g flour - 2
60 g potato starch - 3
180 g egg white - 4
120 g caster sugar - 5
100 g egg yolk - 6
Icing sugar - Total weight: 520 grams
Times for this recipe
Preparation
25 min.
Resting
10 min.
Cooking
15 min.
All in all
50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Pour 100 g egg yolk over the meringue, then gently fold in with a soft spatula.
Stage 4 - ⌛ 2 min.
Sieve the flour-starch mixture on top.
Stage 5 - ⌛ 5 min.
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.
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.
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.
Once the whole baking sheet is set, sprinkle it with icing sugar.
Stage 8 - ⌛ 15 min.
Place in the oven without delay and cook for 10-15 minutes, checking for colouring.
Stage 9 - ⌛ 10 min.
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.
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.
Keeping: Several days in a closed metal box.
Source: From Christophe Michalak.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=48 % | 213 RDI=80 % | 32 RDI=44 % | 1,265 RDI=63 % | 5,296 RDI: 63 % |
| Per 100 g | 5 RDI=9 % | 40 RDI=15 % | 6 RDI=8 % | 243 RDI=12 % | 1,019 RDI: 12 % |
| Per biscuits | 1 RDI=2 % | 10 RDI=4 % | 1 RDI=2 % | 63 RDI=3 % | 265 RDI: 3 % |
How much will it cost?
- For 20 biscuits : 1.35 €
- Per biscuits : 0.10 €
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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This recipe uses (among others)
Egg white
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Caster sugar
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Flour
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