Description
Discover the art of making light and airy French biscuits known as Biscuits Cuillère, embodying tradition and culinary passion.
Ingredients
Scale
- 4 large eggs
- 1 pinch of salt
- 120 g granulated sugar
- 80 g flour
- 45 g cornstarch
- 1/2 teaspoon natural vanilla extract (optional)
- Icing sugar for dusting
Instructions
- Separate the eggs: set the yolks aside and beat the egg whites with the pinch of salt.
- Whip the whites: gradually add the sugar, one spoonful at a time, until fully dissolved. The whites should form a bird’s beak.
- Gently fold in the yolks into the meringue using a spatula without overmixing.
- Sift in the flour and cornstarch, then gently incorporate them using a spatula.
- Pipe the batter: fill a piping bag and pipe the batter into éclair shapes on a baking sheet lined with parchment paper, spacing them well apart.
- Dust generously with sifted icing sugar.
- Bake in a preheated oven at 180°C for about 10 to 15 minutes, until the biscuits are golden.
- Cool on a wire rack before storing in an airtight container.
Notes
Ensure all utensils and bowls are clean when beating egg whites to avoid any grease, which can prevent them from whipping properly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 biscuit
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Biscuits Cuillère, French dessert, baking, pastry, traditional recipe