Ingredients for Ladyfingers Biscuits La Cuiller
- All Purpose Flour
- Pinch of salt
- Eggs
- ½ cup (100g) granulated sugar
- Vanilla Extract
- Powdered sugar, for dusting
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How to Make Ladyfingers Biscuits La Cuiller
- Preheat oven to 350°F (175°C).
- Grease and flour a baking sheet.
- In a large bowl, beat 4 large egg yolks with ¼ cup (50g) granulated sugar and 1 teaspoon vanilla extract until pale and thick, forming a ribbon trail (see note).
- In a clean, dry medium bowl, beat 4 large egg whites until stiff peaks form.
- Gradually add the remaining ¼ cup (50g) granulated sugar to the egg whites, beating for 30 seconds longer to create a light meringue.
- Sift together 1 cup (120g) all-purpose flour and a pinch of salt.
- Gently fold ¼ of the meringue mixture into the egg yolk mixture.
- Fold in the remaining meringue in two additions, being careful not to deflate the batter.
- Transfer the batter to a pastry bag fitted with a ⅝-inch plain tip.
- Pipe 3½-inch ladyfingers onto the prepared baking sheet, leaving at least 1 inch between each.
- Sprinkle with powdered sugar.
- Bake for 15-18 minutes, wedging the oven door ajar with a wooden spoon or oven wedge to allow steam to escape and ensure the ladyfingers dry properly.
- Remove from the oven and let cool slightly on the baking sheet.
- Transfer to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
21g
Fat
1g
Carbs
2g
