Ladyfingers Recipe
User Reviews
5
Ladyfingers Recipe
Description
This ladyfingers recipe starts by whipping egg whites with half the sugar to stiff peaks, providing volume and airiness to the batter. Egg yolks are combined with vanilla and the remaining sugar, then gently folded into the whites to maintain lightness. Dry ingredients including all-purpose and potato (or cornstarch) flours, baking powder, and salt are sifted and carefully incorporated to avoid deflating the mix. The batter is piped into uniform strips onto parchment-lined baking sheets, spaced apart to allow expansion. Baking at 340°F yields risen, golden-finished cookies with a delicate crumb and a lightly crisp surface. The cookies are typically dusted with powdered sugar for a sweet finishing touch.
Precision in weighing ingredients and avoiding overmixing are emphasized to maintain the airy texture typical of ladyfingers. Avoid opening the oven during baking to prevent collapsing. These biscuits are perfect for tiramisu, trifles, or as a light accompaniment to desserts.
Ingredients
- 120 grams sugar
- 4 egg separated
- 110 grams all-purpose flour
- 40 grams potato flour or corn starch
- ½ teaspoon vanilla extract
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- powdered sugar for dusting
Instructions
- Preheat oven to 340 degrees F. Line two baking sheets with parchment paper and set aside.
- Start by separating the egg yolk from the egg whites. Place the egg whites and half of the sugar in a stand mixer (or hand mixer) with a whisk attachment. Start on medium speed until soft peaks form. Gradually increase to high speed. Beat the egg whites until stiff peaks form.
- Mix the egg yolks, vanilla, and remaining sugar until combined. Add egg yolk mixture to the egg whites, a little at a time, until completely incorporated. Do not over mix.
- Sift in the dry ingredients to the egg mixture and incorporate well. Careful not to over mix the batter.
- Then, spoon the sponge cake batter to a piping bag or pastry bag with a wide tip. Pipe the batter onto prepared baking sheets lined with parchment paper. I use a standard cookie sheet.
- Squeeze out 4"/8 cm strips onto the baking tray, keep them a few inches apart. Bake about 15 minutes until well risen and golden. Remove from oven and let cool on a cooking rack. Mangia! (eat!)
Notes
- Weighing flour and sugar accurately improves texture and prevents dryness.
- Use a clean, grease-free bowl to ensure egg whites whip properly to stiff peaks.
- Gently fold mixtures to maintain airiness and avoid deflating the batter.
- Do not open the oven during baking to prevent ladyfingers from collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
