Dish

Biscuit rose de Reims

Pink Biscuit of Reims

Biscuit rose de Reims is a light and airy cookie that is perfect for any occasion. The cookie is made by beating together eggs and sugar until light and fluffy, and then folding in flour and any desired flavorings. The dough is then piped into small, finger-shaped cookies and baked until golden brown. Biscuit rose de Reims is often served with champagne or other sparkling wines, and is a popular treat during holidays and celebrations.

European cuisine› Western European cuisine› French cuisine

Dessert› Cookie

Origins and history

Biscuit rose de Reims originated in the city of Reims in northeastern France. The cookie was first created in the 17th century as a way to use up leftover egg whites from the production of champagne. Today, Biscuit rose de Reims is enjoyed throughout France and is often served with champagne or other sparkling wines.

Dietary considerations

Biscuit rose de Reims is not suitable for those with egg or gluten allergies.

Variations

There are many variations of Biscuit rose de Reims, including those that are flavored with lemon or orange zest, or that are dipped in chocolate. Some recipes also call for the addition of almond flour or cornstarch to create a more delicate texture.

Presentation and garnishing

Biscuit rose de Reims can be presented on a decorative platter or in a cookie jar. The cookies can be garnished with a dusting of powdered sugar or a drizzle of chocolate for added visual appeal.

Tips & Tricks

To ensure that Biscuit rose de Reims has a delicate texture, it is important to beat the eggs and sugar until light and fluffy. Overworking the dough can result in a tough cookie. Additionally, it is important to use high-quality flour for the best results.

Side-dishes

Biscuit rose de Reims can be served with a variety of side dishes, including fresh fruit, cheese, or charcuterie. It is also often served with champagne or other sparkling wines.