How to Make Biscuit Rose de Reims: A Bite of French History

Biscuit rose de Reims, also known as “pink biscuits of Reims,” are twice-baked cookies hailing from the Champagne region of France. These iconic treats, with their delicate pale pink hue and irresistible crunch, have graced tables since the 17th century. They’re not just biscuits; they’re a taste of history and a testament to French baking prowess.

Intrigued? Let’s embark on a culinary journey to recreate these charming biscuits in your own kitchen!

Ingredients for Baking Bliss

Here’s what you’ll need to gather to make these delightful biscuits:

• 2 large egg whites, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, for a more complex flavor)
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch
• Pinch of salt
• Red food coloring (optional, for the classic pink hue)

Tools of the Trade

Baking is always more enjoyable with the right tools. Here’s what you’ll need:

• Two mixing bowls
• Electric mixer
• Rubber spatula
• Piping bag fitted with a large star tip
• Baking sheets
• Parchment paper
• Wire rack

Crafting Your Biscuits Rose de Reims: A Step-by-Step Guide

1. Prepare for Baking Success: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

2. Whip to Perfection: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to beat until the meringue is glossy and thick. Gently fold in the vanilla and almond extracts (if using).

3. Flour Power: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually sift the dry ingredients into the meringue mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.

4. A Touch of Pink: If you’re going for the traditional pink color, add a drop or two of red food coloring at this stage and gently fold it into the batter. Remember, a little goes a long way!

5. Pipe and Bake: Transfer the batter into your prepared piping bag. Pipe 2-inch rosettes onto the baking sheets, leaving some space between each one.

6. First Bake: Bake for 10 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for another 10-12 minutes, until the biscuits are dry and lightly golden.

7. The Double Bake Secret: Turn off the oven and let the biscuits cool completely inside with the door slightly ajar. This slow drying process is crucial for achieving the signature crisp texture.

Piping Biscuit Rose de Reims Batter

Tips and Tricks from a Baking Enthusiast

• Room Temperature is Key: Ensure your egg whites are at room temperature before whipping. This helps them achieve maximum volume, resulting in lighter, airier biscuits.
• Don’t Overmix!: Overmixing the batter can lead to tough biscuits. Fold the dry ingredients into the meringue just until combined.
• Double Bake for the Perfect Crunch: The second bake at a lower temperature is crucial for drying out the biscuits and achieving that wonderful crunch.
• Experiment with Flavors: While vanilla and almond are classic choices, feel free to experiment with other extracts like orange blossom or lemon.

Serving and Enjoying Your French Delicacy

Biscuit rose de Reims are best enjoyed fresh on the day they are made. Their delicate texture and subtle sweetness make them a perfect accompaniment to a cup of tea or coffee. They also pair wonderfully with champagne or dessert wines.

Biscuit Rose de Reims on a Plate

Biscuit Rose de Reims FAQs

Q: Can I make these biscuits without a piping bag?
A: Absolutely! You can simply drop spoonfuls of the batter onto the baking sheets. They may not have the traditional rosette shape, but they’ll taste just as delicious.

Q: My biscuits turned out chewy, not crispy. What went wrong?
A: The most likely culprit is underbaking or not drying them out properly during the second bake. Make sure to follow the baking times and let them cool completely in the oven.

There you have it! Now you’re equipped with the knowledge and confidence to bake your own batch of these delightful French biscuits. So gather your ingredients, put on your apron, and get ready for a taste of history! Don’t forget to share your baking adventures and tag us on social media. Happy baking!