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.
357 K 3.7/5 (64 reviews)
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Last modified on: July 30th 2021
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For 20 biscuits, you will need:

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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.
Finger biscuits : Stage 1
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 : Stage 2
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 : Stage 3
Pour 100 g egg yolk over the meringue, then gently fold in with a soft spatula.

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

Stage 5 - 5 min.
Finger biscuits : Stage 5
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 : Stage 6
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 : Stage 7
Once the whole baking sheet is set, sprinkle it with icing sugar.

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

Stage 9 - 10 min.
Finger biscuits : Stage 9
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.
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 recipe30 RDI=10 %210 RDI=20 %30 RDI=5 %1,270 RDI=60 %5,300 RDI: 60 %
Per 100 g5 RDI=2 %40 RDI=4 %6 RDI=1 %240 RDI=10 %1,020 RDI: 10 %
Per biscuits1 RDI=1 %10 RDI=1 %1 RDI=0 %60 RDI=3 %270 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
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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