Ladyfingers
Ladyfingers are used in a number of dessert recipes, such as tiramisu,
the Italian layered pudding. It is always good to have them on hand in
the freezer.
Ingredients
At a glance
Shaped, molded and pressed cookies
Makes
18
- 3 eggs, separated
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated lime or lemon zest (optional)
- 2/3 cup sifted cake flour
- Sifted confectioners’ sugar to decorate cookies
Steps
Preheat oven to 350 degrees F. Butter and flour a ladyfinger cake pan or use a nonstick cookie sheet.
Beat egg whites on high speed until soft peaks form. Slowly sprinkle 2 tablespoons of the sugar over the whites and continue beating until they form stiff peaks but are still glossy. Set aside.
In a separate bowl, beat egg yolks and remaining sugar until thick and light, about 5 minutes. Blend in vanilla and zest. Gently fold in flour, then the beaten egg whites.
Fill a pastry bag fitted with a 1/2-inch round opening tip with the batter. Pipe batter into prepared mold depressions or in 4-inch lengths on cookie sheet. Sprinkle cookies generously with sifted Confectioner's sugar.
Bake cookies in the center of the oven for 10 minutes. or until cookies are lightly golden. Cool cookies in pan for 10 minutes befor3e removing them with a spatula to a wire rack to finish cooling.
Beat egg whites on high speed until soft peaks form. Slowly sprinkle 2 tablespoons of the sugar over the whites and continue beating until they form stiff peaks but are still glossy. Set aside.
In a separate bowl, beat egg yolks and remaining sugar until thick and light, about 5 minutes. Blend in vanilla and zest. Gently fold in flour, then the beaten egg whites.
Fill a pastry bag fitted with a 1/2-inch round opening tip with the batter. Pipe batter into prepared mold depressions or in 4-inch lengths on cookie sheet. Sprinkle cookies generously with sifted Confectioner's sugar.
Bake cookies in the center of the oven for 10 minutes. or until cookies are lightly golden. Cool cookies in pan for 10 minutes befor3e removing them with a spatula to a wire rack to finish cooling.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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