Gastronomixs

Biscuit progrès

This traditional egg white sponge is richly garnished with almonds.

Recipe by Hidde de Brabander, Dreams of Magnolia pâtisserie, ‘s Gravenzande, the Netherlands.

Biscuit progrèsEnlarge

Ingredients

200

g

egg whites

225

g

sugar

175

g

almond slivers

75

g

icing sugar

40

g

flour

Preparation method

Serving suggestions

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