Essentials

BISCUITS, PASTRIES & BASICS

VIENNESE BISCUIT

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 60 g Egg yolks
  • 160 g Eggs
  • 125 g Sugar
  • 100 g Egg whites
  • 40 g Sugar
  • 80 g Pastry flour
Select your mixture’s total weight
For
g

Recipe

In a stand mixer with the whisk attachment, beat the egg yolks, eggs, and larger portion of sugar.

Whisk the egg whites while gradually adding the smaller portion of sugar.

Combine the whisked whites with the other mixture and finally add the sifted flour.

BAKING: On a baking mat at 200-220°C (360-375°F).

600g to 800g for a 40 x 60cm mold.

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