Created by Mr. Séguela in 18010, the rousquille is a small soft and melting pastry in the shape of a crown, flavored with lemon and covered with icing. It is the emblematic pastry of Canigó and a must during your stay!
Every year, the last weekend of August, the Rousquille festival is celebrated in Amélie-les-Bains-Palalda.
These are small round biscuits topped with lemon icing sugar that we consume without moderation with a coffee or in small four hours.
Preparation time: 30min
Rest time: 1 hour
Cooking time: 1h15min
The biscuit :
• 150g sifted flour,
• 45g of icing sugar,
• 45g of butter,
• 15g of fine honey,
• 2 tablespoons of milk,
• 1 teaspoon of baking powder
• 1 egg yolk,
• 1 tablespoon of orange blossom
• 1 egg white,
• 70g of icing sugar
• 35ml of water
• 2 tablespoons lemon juice
Cut the butter into small cubes. Mix the butter, flour, baking powder and icing sugar. Crumble with your fingertips.
• Add the egg yolk, honey, milk and orange blossom. Mix until you get a soft but firm dough.
• Place in the fridge for 1 hour.
• Stretch this dough with a rolling pin so as to obtain a pancake about half a centimeter thick
• Cut out using a cookie cutter (a glass for example)
• Arrange them on a greased baking sheet and put it halfway up the oven at 180°C
• While cooking, prepare the icing: beat the egg whites very stiff and cook the sugar to obtain a syrup.
• Add the lemon juice to the syrup and immediately, pour it, whisking very vigorously over the egg whites, your whites must remain firm and white
• Once out of the oven, generously dip each rousquille in the icing
• Place on a wire rack and dry in the oven with the oven turned off and open.