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.
356 K 3.7/5 (64 reviews)
50 min.
Average
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
Change these quantities to make:
Change measures:
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 : $1.60
- 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 7
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
514 K5 50 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
144 K4.1 13 hours 60 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.
205 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.
426 K3.3 55 min.
Tiramisu balls
For this astonishingly quick and easy recipe, you form balls from sponge-cookie powder, mascarpone and coffee, and roll them in cocoa. The tiramisu taste is guaranteed.
14 K 25 min.
This recipe uses (among others)
Egg white
Like these other recipes: Brioche royale, How to beat egg whites, Royal icing, Italian Meringue, Armagnac marzipan, ... See them all 52
Caster sugar
Like these other recipes: Flaked almond tart, Bonnevaux apple tart, Lime (or lemon) curd, Coconut pyramids, Sushi, ... See them all 363
Egg yolk
Like these other recipes: Pistachio ice cream, Crème brulée, Fresh mint ice-cream, Lemon Confectioner's Custard, Spaghetti with smoked salmon, ... See them all 75
Flour
Like these other recipes: Walnut short bread, Franche-Comté sticks, Pink Reims biscuits, Mascarpone fondant with two lemons, Escalopes in a sesame crust, ... See them all 204
Other recipes you may also like
Fine multi-tomato tart
This simple but very elegant tart makes the most of different tomato varieties. Their diversity allows us to create a multi-coloured tart, featuring all their attractive shades. October 14th 201862 K 60 min.
Lemon and lime cakes
These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven. August 28th 202556 K 1 hour 45 min.
Salmon and leek fondue tart
This delicious, creamy tart is full of flavour: big chunks of salmon marinated before cooking and laid on a bed of leek fondue in a shortcrust pastry case. You'll love it! March 6th 202059 K 50 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 2018345 K4 2 hours 30 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011259 K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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.