Ingredients
- 3 Eggs
- 60 grams Sugar
- 80 grams Cake flour
- 1 Powdered sugar
Instructions
- Separate the eggs.
- Preheat the oven to 180C.
- Sift the flour.
- Draw two 8 x 27 cm rectangles onto a sheet of parchment paper.
- Draw lines in 3 cm increments.
- For the sides, see Hint 1.
- Draw two 13 cm diameter circles on another sheet of parchment paper.
- This is for the bottom and the cookie sandwiched in the middle.
- Put the egg whites in a bowl.
- Add the sugar in 3 batches while beating the egg white to make a stiff meringue (it should form stiff peaks).
- Add the egg yolks one by one, mixing them in well.
- Add cake flour and fold it in using a rubber spatula.
- It can still be a bit floury.
- Please be sure not to over mix.
- Fit a 1 cm diameter circular tip onto a piping bag, and put in the batter.
- Flip the lined parchment paper and lay on a baking sheet.
- Pipe the batter onto the paper following the guidelines.
- If you leave a little space in between each line, it will be very nice looking when done.
- When the batter is all piped out, dust evenly with powdered sugar using a tea strainer.
- Leave for 1 minute and then dust with sugar again.
- Bake for about 10 minutes.
- When the pieces are golden brown, cool on a rack, paper and all.
- When the fingers are cool, take the paper off.
- Bake the circular base the same way.
- Form the circles in spirals starting from the center.
- Do it in one go without stopping.
- Dust powdered sugar as with the side pieces, and bake for about 10 minutes in a 180C oven.
- Cut 5 mm off the perimeters of the circular base, and 1 cm off one edge of the rectangular pieces.
- Line the sides of the cake mold with the side pieces with the browned sides facing out.
- Cut off excess crust.
- Line the bottom with one of the circular pieces with the browned side facing down.
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