Ingredients for Ladyfingers
- 1/2 cup cake flour
- 6 large egg yolks
- Granulated Sugar
- Vanilla
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- Powdered sugar, for dusting
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How to Make Ladyfingers
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly pencil three 3-inch rows onto each sheet, leaving about 1 inch between rows.
- Prepare a large pastry bag fitted with a 1/2-inch round tip.
- In a large bowl, using an electric mixer fitted with the paddle attachment, beat egg yolks and 2 tablespoons of sugar on high speed for 5 minutes, until pale yellow and thick.
- Beat in the vanilla extract.
- Sift cake flour over the batter; do not mix yet.
- In a clean bowl, using the whisk attachment, whip egg whites until foamy.
- Add cream of tartar and continue whipping until soft peaks form.
- Gradually add 3 tablespoons of sugar and whip until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, mixing until just combined.
- Transfer batter to the pastry bag. Holding the bag at a 45-degree angle, pipe 3-inch ladyfingers onto the prepared baking sheets, using the pencil lines as a guide. Leave about 1 inch between each cookie.
- Sift powdered sugar lightly over the tops of the cookies.
- Bake for 8-10 minutes, or until firm but still slightly spongy to the touch.
- Remove from oven and carefully slide the parchment paper with the cookies onto a wire rack.
- Let cool for a few minutes, then use a spatula to gently release the ladyfingers from the parchment while still warm (they will stick if cooled completely).
- Finish cooling on the wire rack. Store in an airtight container or freeze for up to 2 weeks between layers of parchment paper. Ladyfingers stale quickly unless soaked in liquid.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
57g
Fat
5g
Carbs
8g
