Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.
126 K 4.1/5 (14 reviews)
50 min.
Easy
30 biscuits
5 IngredientsLast modified on: February 12th 2014
For 30 biscuits, you will need:
- 1
3 eggs - 2
140 g caster sugar - 3
125 g flour - 4
5 drops food colouring - 5
50 g icing sugar - Total weight: 465 grams
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Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - 5 min.
Beat together the yolks of 3 eggs with 140 g caster sugar until the mixture foams and turns white.
Stage 2 - 5 min.
Add the egg whites a little at a time...
Stage 3
...allowing the mixture to "foam" each time before adding more.
Stage 4 - 1 min.
At the end, add the red colouring.
Stage 5 - 5 min.
Sieve 125 g flour onto the mixture and fold in gently with a soft spatula. Lean the bowl over on its side to do this more easily.
Stage 6 - 5 min.
Preheat the oven to 360°F (180°C).
Reims biscuits are normally rectangular, but you can use whatever shape moulds or tins you have available.
Fill the moulds 3/4 full.
Reims biscuits are normally rectangular, but you can use whatever shape moulds or tins you have available.
Fill the moulds 3/4 full.
Stage 7 - 20 min.
Dust with icing sugar and bake for about 20 minutes.
Stage 8 - 5 min.
Turn out when cold.
Keeping: Several days in an airtight tin.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=9 % | 280 RDI=20 % | 20 RDI=2 % | 1,410 RDI=50 % | 5,880 RDI: 50 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=4 % | 3 RDI=0 % | 300 RDI=10 % | 1,270 RDI: 10 % |
| Per biscuits | 1 RDI=0 % | 9 RDI=1 % | 0 | 50 RDI=2 % | 200 RDI: 2 % |
How much will it cost?
- For 30 biscuits : £0.75
- Per biscuits : £0.05
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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.
This recipe uses (among others)
Caster sugar
Like these other recipes: Shortcrust pastry (pâte brisée), Finger biscuits, Angevin plum pâté, Two-coloured chocolate-orange tart, You should not leave egg yolks in contact with sugar, ... See them all 363
Flour
Like these other recipes: Provençal colombier for Pentecost, Basic cake batter - the French way, Cheese tart, Lobster Thermidor, "Moelleux" cake batter, ... See them all 204
Icing sugar
Like these other recipes: Macarons (the original French macaroons) , Jam doughnuts, Diamond biscuits, Finger biscuits, Pistachio madeleines, ... See them all 62
Food colouring
Like these other recipes: Blackcurrant, vanilla and lime verrine , Lime crémeux, Pear and lime meringue pie, Lime confectioner's custard (pastry cream), Lime meringue tart, ... See them all 14
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