Snack-Time Barquettes
Snack time for young and old at La Chambre aux Confitures with these homemade barquettes filled with Apricot & Lavender jam, blackcurrant and violet jam, or caramel… easy to take with you, they can be enjoyed anywhere!
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Ingredients
A childhood memory, these little nostalgic barquettes are very simple to make. Apricot & Lavender, 4 Red & Black Fruits, seedless Blackcurrant, Salted Butter Caramel... Mix up the recipes and create a lovely gourmet spread! Perfect to take on a picnic, for a chic tea time, or simply to devour at snack time, you won't be able to stop at just one bite!
INGREDIENTS FOR 12 BARQUETTES
- 2 eggs
- 50 g caster sugar
- 50 g flour
- 1 pinch of salt
- Jars of Apricot & Lavender jam, 4 Red & Black Fruits, seedless Blackcurrant, Salted Butter Caramel...
EQUIPMENT
- A whisk or an electric mixer
- A mixing bowl
- A spatula
- A barquette mould
- An airtight container for storing the biscuits
Instructions
- Preheat the oven to 180°C.
- Separate the egg whites from the yolks.
- Whisk the egg whites into stiff peaks with a pinch of salt, using a whisk or an electric mixer. Set aside.
- In a mixing bowl, whisk the yolks and sugar together until the mixture turns pale. Add the flour, then very gently fold in the egg whites with a spatula.
- Take a tablespoon of the mixture and fill the barquette mould cavities three-quarters full. Bake for 10 minutes.
- Once out of the oven, if the mould doesn't leave a hollow, you can form one by pressing the centre of each barquette with a butter knife or the back of a teaspoon. Leave the little cakes to cool for a few minutes, then place them on a wire rack.
- Bake several more batches until all the batter is used.
- Gently warm the jam in a saucepan. Pour 1 teaspoon of jam into each barquette. Leave the barquettes to set.
- Store the barquettes in an airtight container, separating each layer with a sheet of parchment paper.
