As a renowned pastry expert, blogger, and judge alongside Cyril Lignac on M6's Le Meilleur Pâtissier, Mercotte shares this surprisingly quick and foolproof Savoy biscuit. Light, tender, and bursting with lemon flavor, it's the perfect Sunday indulgence.
Ingredients:
4 large eggs
40g flour
40g starch
80g caster sugar
Zest of 1 untreated lemon
Butter the mold and dust with caster sugar; chill in the refrigerator.
Sift the flour and starch together.
Whip the egg whites at medium speed, adding sugar in 3 additions once they foam. At soft peaks (bird's beak stage), reduce speed, add yolks, and beat 15 seconds until incorporated.
Gently fold in half the dry ingredients with a spatula, add the lemon zest, then fold in the rest until smooth.
Pour into the mold, filling 3/4 full. Smooth the top with an offset spatula.
Bake at 230°C for 5 minutes, then lower to 135°C for 35 minutes. Test with a skewer.
Turn out onto a wire rack to cool. Dust with icing sugar before serving.
Scale proportions to your mold: e.g., 2 eggs with 20g flour and 40g sugar; 3 eggs with 30g flour and 60g sugar.
Adjust baking temps for your oven—alternatively, bake at 170°C for 45-50 minutes. For individual cakes in silicone molds, reduce time accordingly.
Source: Solution Desserts pas à pas de Mercotte by Editions Altal.
Chocolate biscuit:
100g caster sugar
4 egg yolks and 4 egg whites
52g flour
5g potato starch
18g Valrhona bitter cocoa powder
16g cocoa nibs
Follow the same method.
Website: www.mercotte.fr
Books: Desserts Solution pas à pas, Organization Solution, Macarons Solution
Apps: "Mercotte" and "Macarons Mercotte".
