Biscuits à la cuillère



180 gr (0,39 lbs) egg whites + 110 gr (0,24 lbs) icing sugar + 100 gr (0,22 lbs) egg yolks 60 gr (0,13 oz) cornstarch + 70 gr (0,15 lbs) flour + 1 pinch of salt

Remove the tray from the oven and preheat the oven th.190 (374) to 200°C (392).
In the bowl place the whisk and pour the egg whites and salt. 
Mix 3 mins speed 3 = very firm snow. Add the sugar while mixing = meringue.
Add the egg yolks, mixer speed 3.
In a bowl, mix flour and cornstarch.
On the blades at speed 3, incorporate flour-starch in rain up to 1 min.
Arrange the biscuits in the shape of drops of water on the baking sheet.
Dust with icing sugar and wait until the sugar melts and sprinkle again with icing sugar. 
This double dusting will produce a very appetizing pearl. Bake 12 to 15 minutes.


 

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