They are a principal ingredient in many dessert recipes, such as trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert. They are also commonly given to infants, being soft enough for teething mouths but easy to grasp and firm enough not to fall apart.
100 g sugar
75 g flour
Whisk the egg whites with half of the sugar until firm. Whisk the yolks with the remaining sugar until they look pale in colour, then stir them in gently with the whites. Sift the flour in a bowl.
Pour the egg mixture over the flour and carefully stir all the ingredients in well. Don’t whisk to avoid the air bubbles going out.
Put the mixture in a piping bag and on a greased baking tray squeeze it out to make 2 cm long lines. Leave some space in between them. Sprinkle some icing sugar on top of the biscuits. Wait for the sugar to be absorbed then sprinkle some more sugar again.
Cook for 15-20 minutes at 180C until slightly golden.