Biscuit Cuillère

Cuillère is French for spoon, referring to how this biscuit or sponge was originally spooned out prior to baking. Somewhat akin to the North American drop cookie, it is a soft, light, and spongy preparation that relies on the air in beaten egg whites as a leavening agent. Today, biscuit cuillère are referred to in English as ladyfinger biscuits, because they are often piped out in short, narrow shapes. The mixture lends itself well to being piped in decorative swirls and shapes and is an easy sponge to handle. It is used in preparing Bavarian creams (charlotte aux poires) and other cakes and pastries.