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Finger biscuits

Name: Finger biscuits
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 20 biscuits
Cuisine: French
Ingredients: 60 g flour; 60 g potato starch; 180 g egg white; 120 g caster sugar; 100 g egg yolk; icing sugar

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.

360 K 3.7/5 (65 reviews)

50 min.

Average

1.35 €

20 biscuits

6 Ingredients

Last modified on: July 30^th 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

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Step by step recipe

Stage 1 - ⌛ 2 min.

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.

Beat 180 g egg white in then add 120 g caster sugar little by little to obtain a firm meringue.

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.

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 18^th 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 %

Possible allergens in this recipe: Gluten, egg

How much will it cost?

For 20 biscuits : 1.35 €
Per biscuits : 0.10 €

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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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