How to make biscuit boudoire or biscuit cuillère

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

eggs

🥗Healthier: flax eggs

💰Cheaper: egg substitute

Flax eggs are vegan and can be cheaper depending on the brand.

Separate the egg yolks and whites from 10 eggs, placing the whites in a mixer.

Whisk the egg whites until they form a meringue, gradually adding some of the 210 g of sugar while whisking.

In a separate bowl, whisk the 200 g of egg yolks with the remaining sugar and 1 teaspoon of honey until fluffy.

Clean the mixer bowl thoroughly before whisking the egg whites to ensure they whip properly.

Once the egg yolks are fluffy, transfer them back to a bowl and set aside.

Gradually fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the mixture.

Sift 250 g of flour over the egg mixture and gently fold it in until just combined.

Prepare a baking tray by sticking down parchment paper with a bit of the batter.

Transfer the batter into a piping bag, filling it only partway for better control.

Pipe the batter onto the prepared baking sheet in even strips, drawing lines on the parchment for guidance if desired.

Dust the piped batter with powdered sugar before baking.

Preheat the oven to 170°C (approximately 340°F) and bake for about 8 minutes until puffed and lightly caramelized.

Remove the biscuits from the tray as soon as they are cooked to prevent them from drying out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens