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Biscuits roses de Reims
Pink dipping biscuits
Biscuits roses, Reims' crisp pink dipping biscuits
Bakers in Reims created these pale-pink, sugar-dusted finger biscuits in the late 1600s, baking the dough twice so it would keep, and they are still the city's signature treat. In Champagne it is the custom to dip them into a glass of Champagne, which they soak up without falling apart; at home they are just as good dipped in tea, hot chocolate or a fruit coulis, or layered into a charlotte. The pink colour is from a little food colouring and the vanilla scent fills the kitchen. Chef's tip: dust the piped fingers with icing sugar twice, a few minutes apart; that gives them their fine, crackled crust.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 3 eggsseparated
- 4 oz caster sugar
- 1 tsp vanilla extract
- 3 drops red or pink food colouring
- 3 ⅛ oz plain flour
- 1 oz cornflour
- ½ tsp baking powder
- 3 tbsp icing sugarfor dusting
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and line two trays with baking paper.
Step 2: Whisk the yolks from 3 eggs with 2 ⅞ oz caster sugar for 4 minutes, until pale and thick enough to leave a trail. Whisk in 1 tsp vanilla extract and 3 drops red or pink food colouring until evenly pink.
4 minStep 3: Whisk the egg whites to soft peaks, then add 1 ⅜ oz caster sugar and whisk to stiff, glossy peaks. Fold a third into the yolks to loosen them, then fold in the rest.
Step 4: Sift 3 ⅛ oz plain flour, 1 oz cornflour and ½ tsp baking powder over the top and fold in gently until no flour shows. Common mistake: stirring instead of folding; the air goes and the biscuits bake flat and heavy.
Step 5: Pipe 8 cm fingers, 2 cm wide, onto the trays with a 1.5 cm plain nozzle. Dust generously with 3 tbsp icing sugar, wait 5 minutes and dust again.
5 minStep 6: Bake for 12 minutes, until set and just firm. Turn the oven down to 250°F (200°F fan) and bake 20 minutes more, until dry and crisp but still pink, not browned.
32 minStep 7: Cool on the trays; they crisp fully as they cool. Store in an airtight tin for up to 2 weeks.
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 2 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does biscuits roses de Reims take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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