Prep 30 mins
Cook 15 mins
I haven't made these myself as I find them easy to find -- but this recipe is posted in response to a request from someone who doesn't find them so easy to find! Yield is approximate.
- Preheat oven to 350F degrees; brush 2 baking sheets with small amount of softened butter, then line with parchment paper; set aside.
- Place egg whites (this will work best if whites are at room temperature) in a mixing bowl and beat with an electric mixer until stiff peaks form.
- Slowly beat in the white sugar; continue beating until stiff peaks form again; the meringue should be smooth and glossy.
- In a separate bowl, with a fork, lightly beat the egg yolks, then fold into the meringue (what you've made with the whites) with a wooden spoon.
- Sift the flour over the mixture and then gently fold in.
- You will now need a pastry bag with a large, plain tip fitted into it.
- Fill pastry bag with the ladyfinger batter.
- Onto the prepared baking sheets, pipe strips of batter 5 inches long and 3/4 inch wide diagonally, leaving 1 to 2 inches between each strip.
- Sprinkle half the icing sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
- Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on your work surface to remove excess icing sugar; repeat with other sheet.
- Place sheets side by side in preheated oven and bake, without opening the oven door at all, for 10 minutes.
- Then, rotate the baking sheets front to back so the ladyfingers colour evenly.
- Cook until lightly golden, about 5 more minutes.
- Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.
I needed some ladyfingers to make tiramisu, and this recipe was just perfect. With everthing in the pantry, and so easy to make, I'll definitely be making these alot. I did make one change though, I sprinkled granulated sugar on top, instead of icing sugar. Thanks for a keeper Lennie :)