Or lady fingers
Based on an old recipe notebook dated back to 1895
12 egg yolks
300 g sugar
300 g flour
12 egg whites
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).