Gastronomixs

Biscuit progrès

This traditional egg white sponge is richly garnished with almonds.

Recipe by Hidde de Brabander.

Biscuit progrès

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Ingredients

200

g

egg whites

225

g

sugar

175

g

almond slivers

75

g

icing sugar

40

g

flour

Preparation method

  • Put the almond slivers, the icing sugar and the flour in a blender and grind into a fine powder.
  • Beat the egg whites with the sugar in a planet mixer until light and fluffy.
  • Carefully combine both mixtures with a spatula.
  • Pipe or spread onto baking paper immediately.
  • Bake immediately at 180°C for 15 minutes.
  • Store in an air-tight container.

Serving suggestions

  • Turn into 'bokkenpootjes', a traditional Dutch pastry, by piping into small strips.
  • As a component in a dessert.
  • As sponge dough for cakes or pastries. 

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