Biscuits à la Cuiller

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 6 ounces sugar
  • 6 egg yolks
  • ¼ teaspoon vanilla extract
  • 6 ounces plain flour, sifted 4 times
  • 6 egg whites, stiffly beaten
  • powdered sugar


Cream sugar with egg yolks and vanilla extract in a warm bowl until fluffy and almost white. Then fold in flour carefully, a third at a time; fold in stiffly beaten egg whites. Place a piece of waxed paper on a baking sheet. Force mixture through a piping bag on to paper; each finger should be 3 inches long by 1 ¼ inches wide; sprinkle lightly with powdered sugar and bake in a slow oven (325°-M2), with door open, until light brown. Remove from the paper with a thin metal spatula while they are still warm. When cool, put them together in pairs to keep moist.