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Recipe · Champagne
Biscuit rose de Reims
Reims pink ladyfinger cookies
⏱ 60 minServes 30Medium145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
200 g (7 oz)pastry flour (French T45)
200 g (7 oz)sugar
4eggsseparated- 1 packetvanilla sugar
A few drops pink food coloring- Powdered sugar
- 200 g (7 oz) pastry flour (French T45)
- 200 g (7 oz) sugar
- 4 eggs separated
- 1 packet vanilla sugar
- A few drops pink food coloring
- Powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the yolks with the sugar and vanilla sugar until pale.
- Add the pink coloring.
- Whip the egg whites to stiff peaks.
- Fold the sifted flour into the yolk mixture.
- Gently fold in the whipped whites with a spatula.
- Preheat the oven to 180°C (350°F).
- Pipe 7 cm (3 in) fingers onto a lined baking sheet, well spaced.
- Dust generously with powdered sugar and let rest for 15 minutes.
- Dust again just before baking (this creates the crust).
- Bake for 12 minutes at 180°C (350°F): they should stay pale pink.
- Let cool: they harden and keep for several weeks.
- Traditionally dipped in Champagne or port.
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