Recette du biscuit cuillère maison – moelleux et régulier, pas à pas
Enjoy homemade biscuit cuillère, light and fluffy, perfect for layered desserts or snacking.
Ingredients
Eggs
- 80 g yellow yolks (Un jaune pèse environ 18 g)
- 125 g egg whites (Un blanc pèse environ 30 g)
Sugar
- 100 g cassonade sugar
Flours
- 60 g T55 flour
- 40 g potato starch
Instructions
- Whisk egg yolks with half of the sugar until creamy.
- In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites.
- Mix flour and potato starch, then sift into the batter, folding carefully.
- Pipe the batter onto a baking sheet and bake at 180°C for 10 minutes.
Notes
Ensure not to overmix to keep the biscuits light and airy.