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.
361 K 3.7/5 (65 reviews)
50 min.
Average
1.35 €
20 biscuits
6 IngredientsLast 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.
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=10 % | 210 RDI=20 % | 30 RDI=5 % | 1,270 RDI=60 % | 5,300 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 6 RDI=1 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per biscuits | 1 RDI=1 % | 10 RDI=1 % | 1 RDI=0 % | 60 RDI=3 % | 270 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.
Some other recipes using this recipeSee them all 9
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
226 K 25 50 min.
Apple Tiramisu
For this apple version of tiramisu, we first make an apple crisp to sprinkle over the top, then dip the cookies in reduced apple juice. The result is a tiramisu that's still very creamy, but with a deliciously pronounced apple flavor.
1,567 4 hours 20 min.
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
208 K 15 4 hours 50 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
431 K3.3 55 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
149 K4.1 13 hours 60 min.
This recipe uses (among others)
Egg white
Like these other recipes: Meringues, Amaretti, Spicy hot toasted cashew nuts, Brioche royale, Walnut paste, ... See them all 54
Caster sugar
Like these other recipes: Chocolate mousse with hazelnuts, Clafoutis "Marie-Antoinette", Baked Alaska, Saint-Lô cake, Like Bounty, ... See them all 375
Egg yolk
Like these other recipes: Sicilian Epiphany Pie, Little lemon biscuits, Mousse with two chocolates, Dauphinoise potatoes with Serano ham, Apple and almond gratin, ... See them all 76
Flour
Like these other recipes: Galette berrichone, Prune Far, Pesto crackers, Fish fillet with preserved lemons, Tomato foccacia, ... See them all 211
Other recipes you may also like
Gnocchi alla romana
Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese. July 29th 202065 K 2 hours 60 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025356 K5 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011382 K4.3 1 hour 15 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018351 K4 2 hours 30 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.62 M 714.6 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.