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.
115 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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 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 - 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=10 % | 280 RDI=30 % | 20 RDI=3 % | 1,410 RDI=70 % | 5,880 RDI: 70 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=6 % | 3 RDI=1 % | 300 RDI=20 % | 1,270 RDI: 20 % |
| Per biscuits | 1 RDI=0 % | 9 RDI=1 % | 0 | 50 RDI=2 % | 200 RDI: 2 % |
How much will it cost?
- For 30 biscuits : $0.95
- Per biscuits : $0.05
Change currency: 
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: Ciabatta, Peach and verbena feuilleté, Lemon and grated apple tart, Flognarde, Quick bramble jelly, ... See them all 357
Flour
Like these other recipes: Tomato foccacia, Vegetable clafoutis, Canadian apple crumble, Spring veal sauté , Financier batter, ... See them all 199
Icing sugar
Like these other recipes: Swiss meringues, Walnut paste, Chocolate sweetcrust pastry, Cigarettes Russes (Piroulines), Gâteau Nantais, ... See them all 59
Food colouring
Like these other recipes: Strawberries with mint and cream, X-Files cookies, Pear and lime meringue pie, Lime meringue tart, Fresh mint ice-cream, ... See them all 14
Other recipes you may also like
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.December 19th 2010204 K4.9 25 min.
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a...December 30th 201971 K4.7 1 hour 7 min.
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.September 12th 201889 K 13 hours 55 min.
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.May 1st 201973 K3.8 1 hour 25 min.
Hay-baked poultry
Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...October 13th 202125 K 4 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
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.