Recipe by Bayhill
Posted for the ZWT-France. From "LaVarenne's Basic French Cookery" cookbook. Ladyfingers should be firm on the outside, soft inside, and only lightly browned.
- 2⁄3 cup all-purpose flour, sifted
- 1 pinch salt
- 4 eggs, separated
- 1⁄2 cup granulated sugar, divided
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup powdered sugar (icing sugar)
Directions See How It's Made
- Preheat oven to 350F degrees (175C degrees).
- Grease and flour a baking sheet.
- In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).
- In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
- Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
- Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.
- Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.
- Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.
- *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.