Ladyfingers are finger shaped sponge cookies. They can be enjoyed on their own, or as a part of cakes and desserts, like Charlotte, trifle or tiramisu.
Ladyfingers are finger shaped sponge cookies. They can be enjoyed on their own, or as a part of cakes and desserts, like Charlotte, trifle or tiramisu.
Whip 10 egg yolks with 170 grams (6 oz) of the sugar on high speed with the whip attachment, until light and thick, about 8 minutes.
In a separate bowl whip 7 egg whites on medium speed until soft peaks form. Increase the speed and gradually add 100 (3.5 oz) grams of sugar. Whip until medium peaks form.
Gently and gradually, fold the egg whites into the yolks.
Use cake flour, or combine 250 grams (12 oz) of flour with one and a half teaspoons of baking powder. Sift the flour into the egg mixture and fold.
Fit a pastry bag with a plain tip of 10mm in diameter (# 4). Fill with the batter and pipe 7cm lengths on pans lined with parchment paper. Dust generously with powdered sugar.
Bake at 200°C (390°F) for 10-15 minutes. Cool completely.
Enjoy these on their own, or make a tiramisu cake!
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