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cuisine et partage3.8/5
(12reviews)
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Rose Water Biscuit, quick and easy — Photo : Aftouch-cuisine
Prep5 min
Cook15 min
Total20 min
An easy recipe to use up egg whites. A few drops of rose water, almond powder... it has everything! Baking for just 15 minutes at 180 °C. The 150 grams of brown butter give a natural golden color. You pour to a height of 2 centimeters into silicone molds.
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Ingredients
3 egg whites
6.25 oz (175 g) icing sugar
5.25 oz (150 g) butter, softened
1.75 oz (50 g) flour
3 oz (85 g) almond powder
1 fl oz (3 cl) rose water
5 drops food coloring
Step-by-step recipe
1 Preheat the oven to 355°F (180 °C).
2 Using a spatula, mix the egg whites, sugar, flour, and almond powder.
3 Cook the butter until it reaches a brown color, then mix everything together. Incorporate the rose water and food coloring, and mix.
4 Pour the batter into silicone molds to a height of 2 cm and bake in the oven at 355°F (180 °C) for 15 minutes.
Chef Patrick's Comment
A beautiful recipe! For the very best results, clarify your butter, meaning remove the milk solids, and then make your brown butter. Just the thing to accompany a steaming mint tea.
You enjoyed this recipe of rose water biscuit?
Discover other recipes of dry cakes, or browse the desserts category. This dish pairs well with Coteaux du Layon and Vouvray.
Rose Water Biscuit3.8/5
(12reviews)
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AFTouch Cuisine
Rose Water Biscuit
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