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.
342 K 3.7/5 (64 reviews)
50 min.
Average
40 biscuits
6 IngredientsLast modified on: July 30th 2021
For 40 biscuits, you will need:
- 1
1 cup flour - 2
2⁄3 cup potato starch - 3
1 2⁄3 cup egg white - 4
1 cup caster sugar - 5
1 cup egg yolk - 6
icing sugar
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 1 cup 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 | 60 RDI=20 % | 430 RDI=40 % | 60 RDI=10 % | 2,530 RDI=130 % | 10,590 RDI: 130 % |
| 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 40 biscuits : 2.70 €
- 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 6
Pistachio tiramisu
In this slightly unusual tiramisu, the classic Amaretto is partially replaced by whisky, which goes better with the pistachio flavour.
211 K 25 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.
379 K3.3 55 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.
195 K 15 4 hours 50 min.
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.
497 K5 50 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
132 K4.1 13 hours 60 min.
This recipe uses (among others)
Egg white
Like these other recipes: Financier batter, Spicy hot toasted cashew nuts, Eton mess, Amaretti, Swiss meringues, ... See them all 52
Caster sugar
Like these other recipes: Black sesame flan, Almond mug cake for Mary, Hazelnut and orange cake, Sandwich bread, Angevin plum pâté, ... See them all 357
Egg yolk
Like these other recipes: Béarnaise sauce, Smoked eggs, Shortbread tart with sweet apricots and rosemary, Potato galette, Clementine confectioner's custard, ... See them all 73
Potato starch
Like these other recipes: Biscuit de Savoie sponge cake, ... See them all 1
Other recipes you may also like
Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.July 12th 2011260 K5 1 hour 55 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013293 K 15 2 hours 30 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011263 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.