4326 Biscuit Manqué Paste

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) caster sugar
  • 18 egg yolks
  • 400 g (14 oz) sifted flour
  • 300 g (11 oz) butter
  • 16 stiffly beaten egg whites
  • 3 tbs rum.


    Whisk the sugar and egg yolks in a basin until the mixture becomes white and light.

    Add and mix in lightly the rum, the flour, the stiffly beaten whites and lastly the melted butter from which the sediment and liquid has been removed. Fill into buttered and floured moulds and bake in a moderate oven.

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