Boudoir biscuits

Boudoir biscuits
Or lady fingers
Based on an old recipe notebook dated back to 1895

Ingredients:

12 egg yolks
300 g sugar
300 g flour
12 egg whites

Preparation:

Whisk the sugar and eight egg yolks until they turn creamy. Stir in the other yolks one by one. Then thicken the pastry with the sifted flour and add a sip of water to flacken it.

Beat the egg whites until stiff peaks (with a pinch of salt) and gently mix them into the dough. Work with a spatula that you move slowly from bottom to top.

Pour the pastry into a pastry bag with a round and wide enough tip to shape oblong lady fingers on a baking sheet.

Bake the biscuits in the oven at 175°C until pale golden. Monitor often as they get to that point rather quickly. Cool before removing the paper. You can either enjoy the boudoir biscuits natural or make a charlotte (like this one) or a tiramisu (like this one).