Thread by @lifesafeast

#IsolationBaking recipe # 17

Ladyfingers!

Learn to make your own real ladyfinger cookies. From there we can make so many cool desserts!

I use a pastry bag & round tip for this, but I have done this with just a spoon.

Let's get baking!

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Perfect Ladyfingers

Ingredients

3 large eggs, separated
6 tablespoons (75 grams) sugar
¾ cup (95 grams) cake flour, sifted
Pinch of salt
1 teaspoon vanilla
6 tablespoons (50 grams) confectioner’s/powdered sugar

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Separate the eggs. Place the yolks in a large mixing bowl. Place the whites in a medium-sized metal or plastic bowl and add a pinch of salt. Set aside.

(egg whites "slip" when beaten in a glass bowl rather than clinging to the surface, leaving liquid in the bottom).

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Preheat the oven to 350°F (175°C). Line 2 large baking or cookie sheets with parchment paper. I “glued” down the corners of the parchment with a dab of softened butter just so the parchment lay flat.

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Beat the egg whites on low for 30 seconds then increase the beater speed to high & beat until the whites hold soft peaks. Continue beating while sprinkling on 1 or 2 tablespoons of the granulated sugar until the whites are stiff.

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Beat the egg yolks with the remaining granulated sugar and the vanilla until thick, pale & the batter forms a ribbon when the beaters are lifted up. Using a spatula, fold the whites into the yolk mixture in 3 parts, alternating with the flour also added in 3 times,

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until smooth and well blended. Do not overfold.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips (or larger or smaller as needed) leaving

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about 1" space in between the piped strips.

Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten.

Now sprinkle the remaining sugar evenly over the ladyfingers.

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This helps to give the ladyfingers their characteristic crispness.

Bake the ladyfingers for 10 minutes then turn the baking sheets around back to front and continue baking until the fingers are lightly golden, about 5 minutes more depending on your oven.

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Remove the baking sheets from the oven and allow to cool slightly before removing them with a metal spatula onto cooling racks to cool completely.

Enjoy!

Please share/RT the recipe thread so your followers can enjoy #IsolationBaking too!

And share a photo!

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