Ladyfingers are a cookie that are mostly known as a base for tiramisu, but also make an excellent accompaniment for coffee and tea. They are great for gatherings, as they can be baked in a timely manner with ease.
TECHNIQUE
Ladyfingers are simple to make and only incorporate a few basic (but important) techniques: whisking, folding, and piping. Firstly, whisking is a vital technique used which ultimately makes or breaks the dish. Both the egg yolks and egg whites must be whisked to incorporate enough air. Secondly, folding is also important as it aids in maintaining a light cookie. Finally, piping is the last notable technique utilized in this recipe, which will affect the overall appearance of the ladyfingers.
Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a bowl, whisk the egg yolks with half of the sugar until pale and thick.
In a separate bowl, whisk the egg whites with the cream of tartar and salt until frothy, then gradually whisk in sugar until the whites hold a firm peak.
Next, fold the egg whites into the egg yolks.
Sift in the flour, baking powder and fold very gently.
Lastly place in a piping bag with a large round tip and pipe 4-6 inch strips. Bake for 15 minutes until golden brown and crisp. Cool on the baking sheet briefly, before transferring to a wire rack to cool completely.
Enjoy!
- 2 room temperature large eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
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Preheat your oven to 375°F and line a large baking sheet with parchment paper.
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In a bowl, whisk the egg yolks with half of the sugar until pale and thick.
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In a separate bowl, whisk the egg whites with the cream of tartar and salt until frothy, then gradually whisk in sugar until the whites hold a firm peak.
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Next, fold the egg whites into the egg yolks.
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Sift in the flour, baking powder and fold very gently.
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Lastly place in a piping bag with a large round tip and pipe 4-6 inch strips.
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Bake for 15 minutes until golden brown.
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Cool on the baking sheet briefly, before transferring to a wire rack to cool completely.
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Enjoy!
Anonymous says
Wow! I am going to try it without eggs.
Anonymous says
Can you make ladyfingers without eggs?
Rajin says
Yes, you can use whipped aquafaba (chickpea water) to replace the egg whites, and buttermilk or egg replacer in the place of the egg yolks. Although, you may need to add more flour to get the right consistency.