Chilean galletas de champana are homemade ladyfingers, long, light sponge biscuits made from whipped eggs, sugar, flour, and cornstarch, piped onto a tray and baked with a sugar crust. They take 30 minutes of preparation plus about 10 minutes of baking and serve 6 people.
Called galletas de champana or champagne biscuits in Chile and bizcochos de soletilla in Spain, they are sweet, elongated biscuits that work for countless occasions and desserts.
How to Make Chilean Champagne Biscuits?
Contrary to what many people think, homemade champagne biscuits are very easy to make, and despite their name, they contain no alcohol at all. The secret is beating the yolks and whites separately and folding them together gently so the batter keeps its air.
Nutritional Information
Each serving of champagne biscuits contains approximately 235 kcal, 45 g of carbohydrates, 3 g of fat, 6 g of protein, 1 g of fiber, 27 g of sugars, 85 mg of cholesterol, and 55 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Galletas de Champana Recipe
Preparation: 30 minutes
Cooking: 10 minutes
Servings: 6 people
Ingredients
- 150 g (1 1/4 cups) of all purpose flour
- 200 g (1 cup) of sugar
- 15 g (2 tablespoons) of cornstarch
- 3 eggs, separated
- 1 teaspoon of baking powder
Instructions
- In a large bowl, beat the egg yolks with 50 g of the sugar until pale and foamy. In a second bowl, beat the egg whites to stiff peaks, then add 100 g of the sugar little by little and keep beating until smooth and glossy.
- Pour the beaten whites over the yolks and add the flour, the baking powder, and the cornstarch, sifted together beforehand, a little at a time, folding gently with a silicone spatula until the batter is even.
- Spoon the batter into a piping bag with a plain round tip and pipe straight lines about 10 cm (4 in) long onto a baking tray lined with parchment paper, leaving at least 2 cm between them.
- Preheat the oven to 200 C (392 F) and sprinkle the biscuits with the remaining 50 g of sugar. Bake for about 7 minutes, take them out, let them cool for 5 minutes, and carefully peel them off the paper. Let them cool completely at room temperature and serve on their own or with desserts and ice cream.
Additional Tips
Do not skip the cornstarch
The sifted cornstarch is a key ingredient. It lowers the gluten content of the flour and gives the biscuits their delicate, fine texture.
Sugar the tops before baking
Sprinkling sugar over the piped biscuits just before they go into the oven creates the thin, crisp crust that champagne biscuits are known for.
Use them in soaked desserts
Besides eating them on their own, these biscuits are essential for desserts that need soaking, the most famous being tiramisu and the Chilean torta de galletas de champana.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Cornstarch | Potato starch | 1:1 | Same delicate crumb |
| All purpose flour | Cake flour | 1:1 | Even lighter |
| Piping bag | Plastic bag with a cut corner | 1:1 | Less even shape |
| Plain sugar topping | Powdered sugar | 1:1 | Softer, less crunchy crust |
Frequently Asked Questions (FAQs)
1. How do I keep ladyfingers from losing volume in the oven?
Do not overmix when folding the egg whites with the flour. Use gentle folding movements to keep the air in the batter so the biscuits stay light and spongy.
2. What if I do not have a piping bag?
Use a sturdy plastic bag with one corner cut off to pipe the biscuits, or shape them with a spoon for a more rustic version.
3. How long do homemade champagne biscuits keep?
In an airtight container at room temperature they keep for up to a week. For longer storage, freeze them for up to 2 months.
4. Do champagne biscuits contain champagne?
No. Despite the name, they contain no alcohol at all. They are made only with eggs, sugar, flour, cornstarch, and a little baking powder.
What Are Galletas de Champana?
Galletas de champana are the Chilean name for ladyfingers, known as savoiardi in Italy and bizcochos de soletilla in Spain. In Chile they are sold in every supermarket and are the base of many no bake cakes and desserts.
History and Origin of Champagne Biscuits
Ladyfingers are of French origin and date back to the fifteenth century. They were first called biscuit a la cuillere because the batter was placed on the tray with a spoon, and they were later made longer so they could be dipped in liquids.
Did You Know?
In 2017 the Comite Interprofessionnel du Vin de Champagne, which protects the champagne name, took legal action against the Chilean company Carozzi over the use of the name galleta de champana, but the claim was rejected by the Chilean Industrial Property Court.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Ladyfinger Cake Recipe
- Chilean Princes Cookies Recipe
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