Sponge Biscuits (Alain Ducasse)

15 May 2017

Difficulty:

0/5

🔥 60 calories per serving

Metric Imperial

Today for snack, it was ladyfingers! I found this recipe on the website l’Académie du goût, and when they came out of the oven, the biscuits were perfect. They are super quick to make and delicious to eat plain or to use for making a tiramisu or a charlotte.

For 25-30 biscuits:

Ingredients:

50 g of flour
50 g of cornstarch
125 g of egg whites (about 4 whites)
100 g of granulated sugar
80 g of egg yolks (about 4 yolks)
QS of powdered sugar

Recipe:

Sift the flour and cornstarch. Separately, whip the egg whites until stiff, then incorporate the sugar to stabilize them. Then quickly incorporate the egg yolks using an electric mixer (mix for about 30 seconds), then gently fold in the flour-cornstarch mixture with a spatula.
Using a piping bag, form strips of dough on parchment paper, spacing them sufficiently so they don’t stick during baking. Sprinkle the biscuits with powdered sugar, then bake in a preheated oven at 190°C for about ten minutes. The biscuits should be colored and soft.

Let cool, then sprinkle again with powdered sugar if desired. The snack is ready ;)

Author

A passionate, self-taught pastry chef, Flavie Millet-Joannon has been sharing simple, indulgent recipes since 2017, inspired by French tradition. With a CAP Pâtisserie diploma, she is also the author of Il était un cake (Hachette) and collaborates with brands to create bespoke sweet creations.

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