Technical Stages :

• Whisk the egg and sugar for 5 minutes until pale and thick. Add the sifted flour and mix well.
• Beat the egg whites until stiff and stiffen them halfway through with sugar (5 egg whites give exactly 1/4 liter. If needed, add or substract an egg, depending on their size).
• Combine gently the meringue with the egg and sugar mix, using a wooden spatula or a maryse.
• This batter can't wait, you have to use it immediately.
• Fill up a pastry bag with a regular tip. You can use a scraper.
• Arrange on a buttered and floured baking sheet or on buttered baking paper or on siliconed "fiberlux" paper. Lay all the biscuit in one run on two or three sheets.
• Sprinkle with icing sugar
• Bake in warm oven (180°C or 356°F) for about 14 minutes. When finished, and when all biscuits have rised and browned, take the sheet out and let cool.
• Use it for a charlotte or for cream tea.