Ladyfingers Recipe
Ingredients
| 3 eggs, at room temperature, separated | ||
| Salt | 1/8 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Cake flour | 2/3 Cup (16 tbs), sifted | |
Directions
Preheat the oven to 350 degrees.
Grease and lightly flour a ladyfinger baking tin or cover baking sheets with unglazed paper.
Beat the egg whites and salt together until foamy.
Add one quarter cup of the sugar gradually and continue beating until the meringue is stiff.
Set aside.
Beat the egg yolks with the vanilla extract, adding the remaining one quarter cup of sugar gradually, until the mixture forms stiff peaks.
Fold in the stiffly beaten egg whites.
Sift about one quarter of the flour at a time over the egg mixture.
Fold in lightly.
Using a pastry bag and a round tube, force the batter into the prepared ladyfinger tin or force it out in strips three and one half to four inches long on the prepared baking sheets.
Leave half an inch between strips.
Bake the ladyfingers until they are a light golden brown, about twelve to fifteen minutes.
Cool on a rack.
Grease and lightly flour a ladyfinger baking tin or cover baking sheets with unglazed paper.
Beat the egg whites and salt together until foamy.
Add one quarter cup of the sugar gradually and continue beating until the meringue is stiff.
Set aside.
Beat the egg yolks with the vanilla extract, adding the remaining one quarter cup of sugar gradually, until the mixture forms stiff peaks.
Fold in the stiffly beaten egg whites.
Sift about one quarter of the flour at a time over the egg mixture.
Fold in lightly.
Using a pastry bag and a round tube, force the batter into the prepared ladyfinger tin or force it out in strips three and one half to four inches long on the prepared baking sheets.
Leave half an inch between strips.
Bake the ladyfingers until they are a light golden brown, about twelve to fifteen minutes.
Cool on a rack.
Chef
