The Pink Biscuit from Reims to go with your champagne

The History of the Pink Cookie from Reims: A Tradition Dating Back to 1690

An invention born from the residual heat of bread ovens

The origins of the Reims pink cookie date back to 1690. At that time, bakers in Champagne had the ingenious idea of using the residual heat from their bread ovens once the day’s baking was complete. Rather than letting this energy go to waste, they placed a light dough made of flour, sugar, and eggs into the oven. The biscuit bakes once, then dries slowly as the oven cools. This double-baking process gave rise to the word “biscuit,” which literally means “baked twice.”

This process is no trivial matter. It gives the biscuit its distinctive texture—crispy on the outside and melt-in-your-mouth on the inside. Moreover, this double-baking explains why the pink biscuit doesn’t fall apart when soaked: the prolonged drying causes the egg white to become partially insoluble, acting as an aromatic framework when it comes into contact with the champagne.

From White Biscuit to Pink Biscuit: The Secret of Champagne’s Bakers

Originally, the biscuit was entirely white. In the 18th century, bakers came up with the idea of flavoring it with vanilla. The problem: the tiny black seeds from the pod appeared as impurities in the pale dough. To conceal these dark specks and preserve the visual elegance of their creation, they turned to carmine, a natural red dye extracted from cochineal insects. This is how the pink color—which has become emblematic of Reims—made its debut.

The top, meanwhile, remains white thanks to a generous dusting of powdered sugar applied before baking. This contrast between the soft pink and the pearly white is what defines this truly unique cookie. The recipe, both sophisticated and simple, has never been altered since.

The Ingredients of the Reims Pink Cookie

Natural ingredients and a traditional recipe

The recipe for the Reims pink cookie is based on simple, natural ingredients:

• wheat flour;
• sugar;
• whole eggs and egg whites;
• natural vanilla flavoring;
• carmine, a natural food coloring derived from cochineal;
• powdered sugar for dusting;
• a pinch of baking powder.

This recipe, unchanged since the 18th century, contains no preservatives. The biscuit’s long shelf life is ensured solely by the double-baking process, which gradually removes moisture and stabilizes the dough. As for allergens, it naturally contains gluten and eggs, but no unnecessary additives.

Carmine, a natural colorant with ancient origins

Far from modern synthetic colorants, the distinctive pink hue comes from carmine, a pigment extracted from cochineal insects. This process, passed down from the 18th century, guarantees a natural and stable color. For consumers concerned about the quality and authenticity of ingredients, this is a mark of respect for tradition.

Which champagne house pairs best with the pink biscuit?

Since the pink biscuit originated in Reims, what could be more natural than pairing it with a champagne from the great Reims houses? The Ruinart, the oldest champagne house founded in 1729, cultivates a style full of freshness and elegance that echoes the delicacy of the biscuit. The Taittinger, also based in Reims, offers Chardonnay-dominated cuvées whose liveliness pairs perfectly with the treat’s vanilla notes. Two Reims icons for a perfect regional pairing, from the glass to the plate.

Double-baking: The Secret Behind the Pink Cookie

Double-baking is at the heart of the expertise of the Reims biscuit factory. The dough is first piped onto baking sheets, generously dusted with powdered sugar, and then baked a first time in the oven. Next comes the key step: a long drying process at a low temperature, which can last several hours. It is this drying process that gives the biscuit its crisp texture on the outside and melt-in-your-mouth center.

Why doesn’t the pink biscuit fall apart in champagne?

The partial insolubility of the egg white, which has been dried for a long time, explains this unique characteristic. Whereas a classic spoon cookie or boudoir quickly falls apart upon contact with liquid, the rose biscuit holds up just enough. It absorbs the champagne without falling apart, releasing its vanilla aromas and subtle melt-in-your-mouth texture. This resilience has become its signature, and the act of dipping it has become an almost ceremonial ritual.

In terms of sizing, the traditional weight of a dozen rose biscuits is around 100 grams—a production process that has been controlled to the nearest gram for three centuries.

Maison Fossier, guardian of this craftsmanship since 1756

Founded in 1756, the Fossier is the oldest cookie factory in France still in operation. As the sole custodian of the name and production secrets of the pink cookie of Reims, it carries on the tradition at its candy-pink factory, which is open to the public in Reims. In 2005, the company invested 6 million euros to modernize its production facilities while preserving traditional techniques.

As the last producer of the authentic Reims pink cookie, Maison Fossier passes down the secrets of an unchanged recipe from generation to generation. Alongside the historic cookie, it now offers organic and pure-butter versions, as well as contemporary creations: Amaretti made with pink cookies, salted-butter caramel shortbread, crunchy pink cookies with gianduja praline, and even limited-edition versions in metal tins featuring designs of Reims Cathedral.

How should you enjoy the pink biscuit from Reims?

Dip it in champagne

Tradition dictates that you dip the pink biscuit into a flute of champagne. This gesture, both elegant and indulgent, releases the vanilla aromas while infusing the crumb with fine bubbles. All champagnes work well with this, but the pairing becomes even more refined with certain styles. The Blanc de Blancs champagnes, made from 100% Chardonnay, offer a mineral freshness that perfectly balances the biscuit’s sweetness. A Chardonnay-dominant brut is ideal for everyday enjoyment, while a rosé champagne, with its notes of red berries, prolongs the indulgent character of this little treat from Reims on the palate.

For a pairing with dessert, a demi-sec champagne complements the delicate texture of the biscuit and creates a classic pairing for festive meals.

The pink biscuit as an accompaniment

Beyond being dipped, the pink biscuit can also be enjoyed on its own, alongside coffee, tea, or a sundae. It’s a welcome addition to both aperitifs and dessert courses, and naturally finds its place on festive tables.

Pink Cookies in the Kitchen

Charlotte, tiramisu, and other classics

In the kitchen, the pink sponge cake serves as a more distinctive and aromatic version of a sponge cake. It’s used in many charlottes, particularly those with dark chocolate mousse or red berries. It brilliantly reimagines tiramisu, adding a floral note and a splash of color to the traditional Italian version. Iced vacherin and moist cakes are also enhanced by its presence, as are certain seasonal crumbles, such as the rhubarb and pink sponge cake version.

Creative Recipes and New Inspirations

For a more contemporary twist, the “Champenoise-style” glaze made with champagne marc transforms the biscuit into a bite that exudes sophistication. Mercotte, a judge on the TV show *Le Meilleur Pâtissier*, offers versions flavored with violet paste, or verrines with strawberry pulp and pistachio. These are all great ways to reinvent your at-home tasting experience.

These red-berry creations naturally call for a rosé champagne as an aperitif or with dessert: the color harmony with the biscuit’s pink hue and the aromatic affinity with strawberries or raspberries create a pairing that’s as pleasing to the eye as it is to the palate.

The pink biscuit, an emblem of Reims’ culinary heritage

A royal anecdote: the kings of France would eat the pink biscuit the night before their coronation at Reims Cathedral, so they could, as the saying goes, “enjoy a restful and peaceful night.” The next day, they were greeted with baskets filled with this delicacy. The painter Paul Cézanne immortalized the little rectangle in five still lifes. Jean-Louis Vogt, owner of the Café du Palais in Reims, described it as “a sort of magic powder that makes you happy and lets you see life through rose-colored glasses.”

Today, nearly thirty million pink cookies are consumed each year—that’s about two and a half million packs of twelve. Added to the Petit Larousse dictionary in 2018, the pink cookie from Reims has become, second only to champagne, the city’s most famous culinary icon.

Where can you find the pink biscuit from Reims?

The authentic pink biscuit from Reims can be found in the Maison Fossier shops in Reims, as well as at retailers specializing in regional products from the Champagne region. Several sizes are available: a 225-gram bag, a box of 12 cookies (100 grams), collector’s tin boxes featuring designs of the cathedral, the “Art de Vivre à la Française” edition, or a version exclusive to La Boutique Fossier.

And to make the experience even more memorable, nothing beats pairing them with a carefully selected Champagne. Discover our selection on Envie de Champagne and create your own ritual: a pink biscuit in one hand, a freshly poured flute, and all of Champagne in your glass.