Ladyfingers
Baking and Desserts | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
10
Description
One of the classic ways to use ladyfingers is in tiramisu dessert. The ladyfingers themselves are served for dipping in coffee, tea, or—during celebrations—in a glass of champagne. Ladyfingers can be tightly wrapped in plastic wrap and stored in a kitchen cabinet or refrigerator for up to two days. For longer storage, wrap the cookies tightly in plastic wrap, place them in a well-sealed container, and freeze for up to three weeks. Thaw by transferring to the refrigerator (still wrapped in plastic) for at least three hours or overnight to regain softness.
Ingredients
- Whole egg - 3 oz
- Sugar - 4.6 oz
- Egg white - 4.6 oz
- Wheat Flour - 4.8 oz
- Corn Starch - 0.8 oz
- Powdered Sugar - 3 tablespoons
Step by Step guide
Step 1
Preheat the oven to 401°F and prepare the baking sheet.
Step 2
Line a baking tray with parchment paper and use a ruler to mark parallel lines about 10 cm apart with a marker—these will serve as guides for the length of the cookies. Flip the parchment over so the marks are on the underside.
Step 3
Make the yolk mixture: in a stand mixer with a whisk attachment, combine the egg yolks and 65 grams of sugar. Beat on high speed until doubled in volume and light in color, about 3 to 5 minutes. Transfer the mixture to a large bowl.
Step 4
Whip the egg whites: wash and dry the mixer bowl and whisk, then prepare the mixer for use again. Pour the egg whites into the bowl and whip on high speed until stiff peaks form. Without turning off the mixer, gradually add the remaining 65 grams of sugar and continue whipping until the sugar is completely dissolved.
Step 5
Make the batter: gently fold the yolk mixture into the whipped egg whites with a spatula, being careful not to deflate the mixture.
Step 6
Sift in the flour and cornstarch, and gently fold with a spatula until smooth.
Step 7
Transfer the batter to a piping bag fitted with a wide round tip. Pipe 10 cm long strips onto the parchment, using the lines as boundaries and spacing the strips at least 2.5 cm apart.
Step 8
Sift 1.5 tablespoons of powdered sugar over the strips. Let them dry slightly for 5 minutes, then sprinkle with another 1.5 tablespoons of sifted powdered sugar.
Step 9
Bake until the cookies are light golden and cooked through (they should remain slightly moist in the center), about 15 minutes. Gently press the top of one of the cookies—it should spring back to its original shape after pressing.
Step 10
Cool the cookies: allow the ladyfingers to cool completely on the baking sheet, then carefully remove them from the parchment.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.