(extracted from Dolci-practical pastry book by Giovanni Pina)
Input:
325 g of granulated sugar
15 g of acacia honey
175 g of egg yolks
225 g of whole eggs
350 g of 00 flour
100 g of potato starch
2 g of baking powder
Lemon peel
Powdered sugar to dust
Whip the eggs with the sugar, honey and the grated rind of the lemon. When the mass is very frothy, add the egg yolks. Try to heat the bowl using a jet of warm air so that the whipped has a temperature as close as possible to 32-36 ° C.When the mixture seems very soft, pour the flour together with the flour and the yeast but previously well sifted. Mix everything with a spatula working from the bottom up so as not to disassemble the dough. Pour the mixture into a pastry bag with a smooth spout of 1 cm diameter and form sticks on a baking sheet lined with baking paper.
Sprinkle with icing sugar and bake at about 170 ° C with the door tightly closed until completely browned.
https://www.pinellaorgiana.it/2010/03/piu-semplice-di-cosipiu-buono-di-cosi.html
40 grams of potato starch
120 gr of caster sugar
4 eggs
Grated zest of a lemon
Powder sugar
Butter and flour 2 rectangular trays lined with parchment paper. Prepare a pastry bag with a smooth round spout. Turn on the oven at 165 ° C and insert a thickness to allow the steam to escape. Sift the flour with the starch. Separate the egg yolks from the whites and add them with 20 gr of sugar until they have a soft and light mixture. Whisk the egg whites and gradually add 100 grams of sugar. Add the egg yolks to the whipped egg whites and mix carefully from top to bottom. If desired, you can mix a spoonful of egg whites to the egg yolks, stir carefully and pour everything on the remaining egg whites. Pour the flour into the rain, add the lemon zest and mix carefully. Pour the whipped into the sac à poche, squeeze some sticks on the pan, sprinkle with plenty of icing sugar and let it absorb a couple of minutes. Repeat the operation, drop a few drops of water with a wet hand and bake until completely browned.
https://www.pinellaorgiana.it/2008/02/biscuit-la-cuillre.html
125 gr of egg whites (about 4)
100 gr of sugar
Beat the egg whites and add the sugar until you get a soda meringue.
4 egg yolks (about 80 gr)
Mix them with a whisk and then add them to the meringue, working from top to bottom.
Sift:
50 gr of flour and 50 gr of Maizena (I used potato starch)
Add the powders to the dough very carefully, mixing with a spatula from top to bottom.
Squeeze the dough with a pastry bag with a smooth spout and sprinkle the sugar cookies. Leave to rest for 5 minutes and then bake at 165 ° C with a crack in the oven created by inserting a wooden spoon.
Note: to have them with chocolate, Serveau recommends adding 30 gr of cocoa powder not
sweetened with flour and starch and sift the mixture twice.
https://www.pinellaorgiana.it/2008/07/alla-fine-della-fiera.html
360 g of egg whites
300 g of granulated sugar
240 g of egg yolks
300 g of sifted flour
4 g of grated lemon peel
2 g of salt up
fine sifted icing sugar for dusting
Cover the trays with straw paper. If not, use baking paper.
Turn on the oven at about 180 ° C even if everything depends on the oven. In mine, a temperature of 170 ° C in ventilated mode is sufficient.
Separate the yolks from the whites. Whisk the egg whites lightly and then add the granulated sugar to the salt to obtain a firm and shiny meringue.
Mix the egg yolks with a whisk and, when the egg whites are whipped, pour them in spoonfuls on the meringue but working gently from top to bottom with a spatula. Close the processing by adding the lemon peel and the flour but in several times. Insert the assembled into a sac à poche with a smooth and round spout. Sprinkle the sponge fingers with a homogeneous shape and sprinkle them with icing sugar abundantly. Di Carlo suggests using both granulated and icing sugar. At this point I inserted my Sardinian memories ....
https://www.pinellaorgiana.it/2012/07/i-savoiardi-di-di-carloche-sembrano.html
3 eggs, separated
1/3 cup granulated sugar, divided
pinch of salt
1 tsp vanilla extract
1/2 cup flour
Powdered sugar for dusting
Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Prepare a pastry bag fitted with a round 1/2-inch(10 cm) tip. Beat the egg yolks with sugar, salt and vanilla extract until thick and light yellow. In another bowl beat the egg whites until stiff peaks form. Gradually add the rest of the sugar and continue to whip until firm. Fold a part of egg whites into egg yolks mixture then fold everything to the remaining egg whites. Sift the flour over the egg mixture and gently fold it in with a rubber spatula until smooth and well combined. Transfer half of the batter to the prepared piping bag. Pipe the batter into lines about 4 inches(10 cm) long, keeping distance between them. Repeat with the rest of the batter. Sprinkle the cookies lightly with powdered sugar. Let them rest for about 5 minutes and sprinkle the tops again with powdered sugar. Immediately place the sheet in the oven and bake for about 13-15 minutes until lightly golden. Remove and transfer the ladyfingers to a cooling rack. Serve immediately or store in an airtight container for a couple of days.
http://www.homecookingadventure.com/recipes/homemade-ladyfingers
2 eggs
60 g of sugar
50 g of flour
35 g icing sugar
For the biscuit with the spoon:
Preheat the oven to 180 ° C.
Separate the whites from the yolks.
Beat the egg yolks with the powdered sugar until a dense foam is obtained.
Continue beating at medium speed and gradually add the flour to the rain.
At the same time, start mounting the blanks. When they are sparkling slowly pour the icing sugar without stopping and until you get a very dense, smooth and shiny meringue.
Gently stir the meringue with a spatula to the rest of the mixture.
Distribute everything in a pocket with a round socket of about 1 cm.
On a baking sheet covered with baking paper, place biscuits 12 to 15 cm long, making sure to space them well.
Tap the underside of the plate to smooth the biscuit and remove air bubbles trapped in the dough.
Sprinkle with icing sugar.
Bake for 15 to 20 minutes. The cookies must be golden.
Ingredients 18cm cake pan
3egg yolks
45g granulated sugar
3 egg whites
45g granulated sugar
90g cake Flour
Sugar powder
(1 piece square sponge 28cm*16cm, 2 pieces circle sponge 17cm diameter)
125g strawberry
10ml lemon juice
60g granulated sugar
7g gelatin
125g strawberry -inside
250g strawberry -top
nappage
Fabric making biscuit arachuel
First cut the cooking sheet into the size of the tabletop and prepare one piece written with a 28 cm x 18 cm rectangle and two 17 cm diameter circles. I will squeeze out the fabric on the other side where I draw the figure with a pen. If vegetable oil is lightly applied to the part squeezing the dough, it will be easier to get away from the fabric later. Preheat the oven when you are ready.
I will divide 3 eggs into egg yolks and egg whites. Mix the granulated sugar well with egg yolk. While egg white whisking halfway add 45g granulated sugar in two portions.
Mix the mixture of meringue, egg yolk and granulated sugar, shake flour, blend so that the foam will not be crushed. Please mix purely to the extent that powder does not remain.
Set the cap 10 mm to the drawing bag and squeeze the fabric. Squeeze out a part of the side of the cake with a little space. It bulges next to each other during firing. It becomes a clear appearance of unevenness than when squeezing out without leaving space.
Since irregularities are not necessary for round fabric, squeeze out without leaving space. Sprinkle powdered sugar a couple of times on the whole after squeezing the dough.
Bake at 180 ℃ for 8 minutes. When baking two pieces at the same time please change the top and bottom of the top board after 4 or 5 minutes to make the baking color evenly.
If it cools firmly at room temperature, flip it over and peel off the cooking sheet. Make the rectangular fabric bisect and paste it on the mold. Circular cloth is large as it is, so cut it with scissors and adjust it to the size of the bottom.
Biscuits with a spoon (Gérard Mulot) (for about twenty biscuits)
- 3 big eggs
- 80 g caster sugar
- 80 g of flour
- icing sugar
1. Preheat the oven to 180 ° C. Separate the whites from the yolks. Beat the whites to the beater (5-10 min) with some drops of lemon. Gradually add the caster sugar. Stir in the last quarter of sugar at one time. Whites must firm up and become bright
2. Add the egg yolks always while beating. Stop as soon as the mixture is homogeneous. Gently stir the flour in circular motions from bottom to top to keep the air incorporated by the whites. Pour this cream into a smooth pastry bag (n.14) and place the biscuits (10-12 cm long) on a baking sheet lined with baking paper spacing them
3. Sprinkle with icing sugar, let dry for 5 minutes and then sprinkle again (this will give them a nice smooth and shiny appearance). Cook about 15 minutes, they should become pearly and blond. Put them on a rack to cool them. To taste immediately. In any case, they keep several days in a metal box away from moisture.
3 egg whites
3 egg yolks
100g of flour
100 g of sugar
Ice sugar to decorate
Preheat the oven to 180 °
Blanch the egg yolks by whisking with a spoonful of sugar until the yellows are lighter.
Put the egg whites in the bowl of the mixer with a pinch of salt and snow. Add the sugar gradually while continuing to beat until you have a shiny and firm mixture.
Add the egg yolks by incorporating them gently so as not to break the whites, then add the sifted flour while continuing to stir circularly from bottom to top.
Pour the mixture into a pastry bag with a round, non-fluted sleeve, about 6 cm wide.
form 7 cm sticks on the baking sheet covered with baking paper, leaving enough space between them because they will swell slightly in the oven.
Sprinkle with icing sugar and bake them to let them cook for 10 minutes.
Once out of the oven, let cool and place the cookies on a rack until they cool completely.