This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
128 K 4.1/5 (14 reviews)
50 min.
Easy
0.85 €
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
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 : 0.85 €
- 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: Double raspberry tartlets, Apple and almond cake, Gâteau Breton (Brittany butter cake), Ciabatta, Foie gras cured in salt, ... See them all 366
Flour
Like these other recipes: Cod loin with saffron, Lumberjack turnovers, Mouna, Canadian apple crumble, Saucipain, ... See them all 207
Icing sugar
Like these other recipes: How to dust, Moist Lemon Cake, Nanou's chocolate cake, Financier batter, Clementine Chantilly, ... See them all 62
Food colouring
Like these other recipes: Lime meringue tart, Fresh mint ice-cream, Blackcurrant, vanilla and lime verrine , Macarons (the original French macaroons) , Strawberries with mint and cream, ... See them all 14
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018272 K4.3 1 hour 55 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025487 K 25 20 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach. April 17th 2022423 K 14 1 hour 15 min.
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous. February 21th 2011281 K4.2 2 hours 30 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes. February 6th 2013578 K5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.