Ladyfingers Recipe
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: About 4 1/2 dozen
Description:
Indulge in these delightful ladyfingers, a recipe adopted in a whirlwind zaar adoption in September of 2006. While the chef hasn’t personally prepared it yet, the promise of its luscious taste awaits discovery.
Ingredients:
- 1/2 cup cake flour
- 3 large eggs, separated
- 2 tablespoons granulated sugar (for egg yolks)
- 1/2 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for egg whites)
- 1/8 teaspoon cream of tartar
- 3 tablespoons powdered sugar (for dusting)
Instructions:
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Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
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Prepare Piping: Using a pencil and ruler, divide the parchment paper into three 3-inch (7.5 cm) rows, leaving about 1 inch (2.54 cm) between each row to facilitate piping.
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Prepare Pastry Bag: Fit a large pastry bag with a 1/2 inch (1.25 cm) round tip.
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Beat Egg Yolks: In an electric mixer fitted with the paddle attachment, beat the egg yolks and 2 tablespoons of white sugar on high speed for about 5 minutes or until thick and pale yellow.
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Incorporate Vanilla: Add vanilla extract to the egg yolk mixture and beat until combined.
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Sift Flour: Sift cake flour over the egg yolk mixture without folding it in.
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Whip Egg Whites: In a clean bowl with the whisk attachment, whip the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
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Gradually Add Sugar: Gradually add 3 tablespoons of white sugar to the egg whites, whipping until stiff peaks form and the whites are glossy.
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Fold in Whites: Gently fold the whipped egg whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
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Pipe Batter: Transfer the batter to the prepared pastry bag. Holding the bag at a 45-degree angle to the baking sheet, pipe the batter into 3-inch (7.5 cm) long ladyfingers, using the marked lines on the parchment paper as a guide. Leave about 1 inch (2.54 cm) space between each cookie.
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Dust with Sugar: Using a wire strainer, lightly sift powdered sugar over the tops of the piped cookies.
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Bake: Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and still spongy when pressed with a finger.
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Cool: Remove the baking sheets from the oven and transfer the parchment paper onto a wire rack. Let the ladyfingers cool for a few minutes, then carefully release them from the parchment paper using a flat spatula while still warm. Cooling them completely before removing may cause them to stick and break.
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Storage: If not using immediately, freeze the ladyfingers. Place them in a plastic bag between layers of wax or parchment paper and freeze for up to 2 weeks. Ladyfingers tend to stale quickly unless soaked in a liquid.
Nutritional Information (Per Serving):
- Calories: 158.8
- Fat: 3.2g
- Saturated Fat: 1.1g
- Cholesterol: 139.8mg
- Sodium: 42.4mg
- Carbohydrates: 26.6g
- Fiber: 0.3g
- Sugar: 14.3g
- Protein: 5.4g
These ladyfingers are perfect for indulging in a sweet treat or for incorporating into your favorite dessert recipes. Enjoy their delicate texture and delightful flavor! 🍪
