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Eponges
Preparation info
- Makes about
20
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1999
The name ‘éponge’, meaning sponge in French, was probably given to these almond-flavoured biscuits because of their resemblance to sea sponges. The crunchy almond coating provides a good contrast to the light meringue texture of these petits fours biscuits.
Ingredients
2 25 g ¾ oz
Method
Preheat the oven to moderately hot . Brush two baking trays with melted butter, sprinkle with flour and tap off the excess.190°C (375°F/Gas 5) - Whisk the egg whites and a pinch of the caster sugar with a balloon whisk or electric whisk for 2 minutes, or
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