Stéphane Reynaud

Biscuit

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Eggs 5
  • Egg whites 5
  • Sugar 180 g +

Method

  1. Beat the whole eggs with the sugar until the mixture is pale and thick. Incorporate the flour and the ground almonds. Beat the egg whites into peaks and gently fold them in using a rubber spatula.
  2. Spread the mixture over a baking tray lined with baking paper and cook for about 10 minutes at