finger biscuits

Overview

I made this finger biscuit in preparation for tiramisu, but just eating it like this is very crispy

Egg white separation
Beat the egg whites with a whisk until they resemble fish-eye bubbles
Add fine sugar in portions
Continue beating until the egg whites form lines
Mix egg yolks and 10 grams of fine sugar and beat
Pour the egg whites into the egg yolks and mix gently
Sift in low-gluten flour
Put it into a piping bag, use a round piping nozzle to pipe out a long strip on the baking sheet, then place it in a preheated oven at 190 degrees on the middle shelf and bake for about 10 minutes.
How it looks when baked