Versione Italiana

SAVOY BISCUITS

THE RECIPE OF IGINIO MASSARI

TOOLKITS


MIXING BOWL, EGG SEPARATOR, MARISA (flexible spatula), CITRUS GRATER, ICING BAG WITH PLAIN NOZZLE, SIFTER, SILICONE MATT, SUGAR SIFTER, GLOVE

Ingredients
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

Method
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.

(Optional)
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.