Mademoiselle biscuits

Dose for about 100 cookies.

Grease two large iron and possibly plates cover the bottom with greaseproof paper: grease as well and sprinkle with flour.

Combined with egg whites pinch of salt and mount them in snow well then add soda, sugar while continuing to beat with a whisk or a whisk until a creamy dip mass similar to that of meringue (who owns we recommend the shake up).

Melt the butter in a double boiler and let it cool; combine it, and always banging, composed of egg whites.

Add the white flour is made by rain down from sieved, stirring gently with a wooden spoon.

Put the mixture (it will be rather soft) in a waterproof canvas pouch with smooth round nozzle you have tapped in order not to release the product.

At last remove the protective cover and proceeding quickly then soak them on many Tufts plates spaced at least 3-4 cm.

Because cooking widen a lot.

Passed the plates in the oven already warm to 220 degrees for about 4 minutes, the cookies are golden on the edge and still pretty white in the Center.

Remove the plates.

After a few minutes, lift the greaseproof paper and a shovel remove the cookies one by one; will be soft but still cooling congeal soon, becoming crisp.

Continue in the same manner until you have exhausted all the mixture; You can use the wax paper from the other side, then if you still have cookies to bake the need to replace with another clean.