Succès Biscuit

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Meet the succès biscuit: a study in elegant simplicity and exquisite texture. At its heart, it is a meringue, but not just any meringue. Enriched with finely ground almond meal, it bakes into something truly special—a delicate disc that is shatteringly crisp on the outside, yet tender and almost chewy within. If you know and love the unique shell of a perfect macaron, you will recognize this delightful contrast instantly. But the journey doesn't end here. This sublime biscuit is more than a standalone treat; it is the essential foundation, the building block of a legendary dessert. Mastering it is your first step towards creating the revered Lenôtre hazelnut succès, a masterpiece of pastry architecture.

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Lenôtre's iconic pastry

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Preview the recipe

Draw 4 circles with a charcoal pencil. Flip parchment and lightly grease it with oil or cooking spray. Wipe off excess grease with paper towel.

Succès Biscuit

In a food processor, turn powdered sugar and almond meal into fine powder it is called ''Tant Pour Tant / TPT''.
Transfer almond mixture to a large pastry bowl, add milk and turn into paste.
Milk will contribute to a chewier interior upon succès biscuit is baked.
For the meringue: Beat egg whites with cream of tartar and sugar (25g) on medium speed for a few minutes. Increase mixer speed to high, add remaining sugar gradually and beat until stiff peaks form. Turn fan oven on to 260ºF/130ºC.
With a rubber spatula, incorporate some of the meringue into the almond-sugar mixture.
Once fully incorporated, fold in the remaining meringue.
Pipe almond meringue into 2 disks. Perhaps you'll have extra to make a few 2.5-inch/5cm Ø circles to make individual cakes.

Baking

Bake disks for 60 minutes. Turn oven off and leave succes inside for 15 minutes more if needed. The succès is baked when it feels hard to the touch but not overdone.

Storage

Succès biscuit can be made awhile in advance, and so kept frozen for up to 3 months.
Hazelnut Succès in the making...

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