THE RECIPE OF IGINIO MASSARI
MIXING BOWL, EGG SEPARATOR, MARISA (flexible spatula), CITRUS
GRATER, ICING BAG WITH PLAIN NOZZLE, SIFTER, SILICONE MATT, SUGAR
100 g egg yolks (5 egg yolks)
65 g sugar
½ vanilla bean,
½ lemon grated peel
150 g egg albumen, (5 egg whites)
60 g sugar.
60 g superfine flour
50 g potato starch
In a bowl blend 1/3 of previously whipped egg albumen with the already beaten yolks, mixing with a Marisa by gently stirring in vertical circles, then blend in half of the sifted flour and the potato starch, stir-in another third of the egg whites and then the remainder of flour and potato starch; complete with the remaining albumen. The blended mass should appear shiny, soft and lightweight. Place the baking matt on a baking tray and, using the icing bag with plain nozzle, shape 8 centimeters long sticks, dredge them with granulated sugar through a sifter, then dust them with a thin layer of powdered sugar. Immediately bake at 210 °C for 12 minutes at open valve. The Savoy biscuits will present a beautiful light, golden brown colour.
A little extra cooking (two more minutes) will create a biscuit that can be stored for thirty days if locked in an airtight box set in a fresh environment.