The Friday Baking Project
Ladyfingers
| Yield: 50 ea | # of Servings: 4 ea | Method: Separated Egg Sponge |
Ingredients:
¼ cup (1 ¼ oz / 35 g) bread flour
¼ cup less 1 ½ tsp (1 oz / 28 g) cornstarch
3 large egg yolks
½ tsp vanilla extract
3 large egg whites
1 pinch salt
¼ cup + 1 tsp (1.85 oz / 52 g) sugar
Confectioners’ sugar, as needed
Tools and equipment needed:
- Half sheet pan, or cookie sheet, with parchment paper liner
- 21†disposable pastry bag with a ½â€ round (Ateco #806) tip
- Ruler
Pre-recipe preparations:
- Preheat oven to 400 °F
- Using a ruler and a pencil, draw four pairs of lines across the long side of the parchment the desired ladyfinger length. Flip over so the lines are facing down.
- Set up a fine mesh strainer with confectioners’ sugar over a bowl. (See last photo following recipe)
Directions:
- Sift together flour and cornstarch. Set aside.
- Using wire whip, beat egg yolks with vanilla extract until light colored and thick. Remove to medium mixing bowl.
- With a clean bowl and clean whip, whip the egg whites and salt until soft peaks. Slowly beat in sugar and beat until a fairly stiff meringue. This should be stiffer than usual for most cake recipes.
- Stir one quarter of the meringue into the egg yolks to lighten.
- Fold remainder of the egg whites along with dry ingredients, until no streaks of egg whites remain and the dry ingredients are combined. It is important to not over mix as this will deflate the batter.
- Drape the pastry bag over a quart container and fill with the batter.
- Pipe ladyfingers the desired length and dust with confectioners’ sugar.
- Allow the sugar to melt into the ladyfingers.
- Dust again with additional confectioners’ sugar and let stand for one minute.
- Bake for between 10 and 12 minutes, until light golden brown and firm to the touch.
- Remove from oven and let cool to room temperature on the pan.
- Use once at room temperature, or store in plastic container with tight fitting lid. Ladyfingers may be frozen for up to four weeks.