Quick airy biscuit
4 servings
45 minutes
Quick air biscuit is a delicate and light dessert that has become popular in American cuisine due to its simplicity and versatility. This biscuit is made without oil, and its texture becomes weightless and airy thanks to carefully whipped egg whites. A light sweetness, subtle vanilla aroma, and the option to add cocoa, cinnamon, or nuts make it an ideal choice for both standalone enjoyment and as a base for cakes and pastries. It pairs excellently with berries, creams, and syrups, allowing for the creation of exquisite desserts for any taste. This recipe is perfect for those who want to quickly prepare a soft and airy biscuit without requiring complex ingredients or techniques.
1
Separate the yolks from the whites, and mix the yolks with half of the sugar.
- Chicken egg: 4 pieces
- Sugar: 150 g
2
Whip the egg whites with a mixer until white foam, add sugar, whip to white peaks.
- Chicken egg: 4 pieces
- Sugar: 150 g
3
Add a third of the protein mass to the yolks, add flour, mix, and add the remaining egg whites. You can also add cocoa, cinnamon, or nuts.
- Wheat flour: 100 g
- Chicken egg: 4 pieces
- Sugar: 150 g
4
Bake for 30–35 minutes at 180–200 degrees without opening the oven.
