Ladyfingers for Diane Recipe
Overview:
Ladyfingers, delicate and light, are a classic treat often used in desserts like tiramisu and trifles. With this recipe, you can whip up your own batch of these dainty delights in no time! Perfect for any occasion, whether it’s an elegant dinner party or a cozy night in. Let’s dive into making these irresistible ladyfingers.
Ingredients:
- 3 eggs ๐ฅ
- 6 tablespoons white sugar ๐
- 3/4 cup cake flour ๐ฐ
- 6 tablespoons icing sugar (for dusting) ๐ฌ
Equipment:
- Electric mixer
- Mixing bowls
- Wooden spoon
- Pastry bag with a large, plain tip
- Baking sheets
- Parchment paper
- Metal spatula
- Cooling rack
Instructions:
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Preheat and Prepare: Preheat your oven to 350ยฐF (175ยฐC). Brush two baking sheets lightly with softened butter, then line them with parchment paper. Set aside.
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Beat Egg Whites: In a mixing bowl, crack open the eggs and separate the whites. It’s best if the whites are at room temperature. Using an electric mixer, beat the egg whites until stiff peaks form. This might take a few minutes, but patience pays off!
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Add Sugar: Gradually add the white sugar to the beaten egg whites while continuing to beat. Keep going until stiff peaks form again, and the meringue becomes smooth and glossy. This step is crucial for achieving the right texture.
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Incorporate Egg Yolks: In a separate bowl, lightly beat the egg yolks with a fork. Then, gently fold them into the meringue using a wooden spoon. This will add richness and flavor to the ladyfinger batter.
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Fold in Flour: Sift the cake flour over the mixture and gently fold it in until just combined. Be careful not to overmix, as we want to maintain the airiness of the batter.
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Prepare Pastry Bag: Fit a pastry bag with a large, plain tip and fill it with the ladyfinger batter. This will make piping the strips easier and more precise.
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Pipe Batter: Onto the prepared baking sheets, pipe strips of batter about 5 inches long and 3/4 inch wide diagonally. Leave 1 to 2 inches of space between each strip to allow for spreading during baking.
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Dust with Sugar: Sprinkle half of the icing sugar over the piped ladyfingers. After 5 minutes, sprinkle the remaining sugar. This will create a sweet, crispy crust on the surface.
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Remove Excess Sugar: Hold the parchment paper in place with your thumb and gently tap one side of the baking sheet on your work surface to remove any excess icing sugar. Repeat with the other sheet.
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Bake: Place the baking sheets side by side in the preheated oven. Bake for 10 minutes without opening the oven door. This ensures even baking and prevents the ladyfingers from deflating.
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Rotate and Continue Baking: After 10 minutes, rotate the baking sheets front to back to ensure even browning. Bake for an additional 5 minutes, or until the ladyfingers are lightly golden brown.
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Cool and Enjoy: Using a metal spatula, carefully remove the ladyfingers from the baking sheets while they’re still hot. Transfer them to a cooling rack and let them cool completely before serving.
Serving Suggestions:
These homemade ladyfingers are perfect on their own as a sweet snack or paired with your favorite dessert. Try them dipped in coffee or layered with creamy fillings like mascarpone or whipped cream for a decadent treat. However you enjoy them, these delicate cookies are sure to impress!
Nutritional Information (per serving):
- Calories: 72.3
- Fat: 0.8g
- Saturated Fat: 0.2g
- Cholesterol: 31.7mg
- Sodium: 10.7mg
- Carbohydrates: 15g
- Fiber: 0.1g
- Sugar: 10.9g
- Protein: 1.4g
Recipe Notes:
- Make sure not to overmix the batter, as this can result in dense ladyfingers.
- If you don’t have a pastry bag, you can use a plastic sandwich bag with the corner snipped off as a makeshift piping bag.
- Store leftover ladyfingers in an airtight container at room temperature for up to 3 days. They also freeze well for longer storage.
Enjoy making these delightful ladyfingers and sharing them with your loved ones!
