Biscuit a la Cuillère
Main
| Amount | Ingredient |
|---|---|
| Egg Whites | |
| Powdered Sugar | |
| Cream Of Tartar1 t | |
| Egg Yolks | |
| Vanilla Extract1 t | |
| Cake Flour | |
| Salt½ tsp |
Prep Method 6
- 1.Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar.
- 2.Whisk the egg yolks and extract, then fold into the meringue until streaky.
- 3.Fold the sifted dry ingredients into the meringue just until homogenous.
- 4.Spread onto a parchment-lined sheet pan.
- 5.Sift additional powdered sugar on top of the cake before baking.
- 6.Bake at 350°F (177°C) until the cake springs back to the touch.
U of M Equivalency
XX Weight = XX Volume = XX Each
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Recipe Cost
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Ingredient and sub-recipe costs used to calculate this recipe.
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Powdered SugarThis ingredient is not yet set with a purchase cost and unit—
Cream Of TartarThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Vanilla ExtractThis ingredient is not yet set with a purchase cost and unit—
Cake FlourThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Partial estimate; unpriced ingredients are excluded. 0% of ingredient weight is priced.
6 costing issues
- Egg Whites: no active USD purchase price with a convertible package size
- Powdered Sugar: no active USD purchase price with a convertible package size
- Cream Of Tartar: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Vanilla Extract: no active USD purchase price with a convertible package size
- Cake Flour: no active USD purchase price with a convertible package size
Nutrition label
Complete the items below to generate a final label.
Nutrition Facts
1 servings per scaled recipe
Amount per serving
% Daily Value*
- Total Fat 67g
- 86%
- Saturated Fat 23g
- 117%
- Cholesterol 2590mg
- 864%
- Sodium 1700mg
- 74%
- Total Carbohydrate 545g
- 198%
- Dietary Fiber 5g
- 18%
- Total Sugars 299g
- Protein 102g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.
Draft calculation · 100% mapped. Scaled batch: 3227 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Yield: one full sheet pan
- This cake batter can also be piped into traditional "lady fingers."