Lady Fingers

Recipe by Lisa Pizza
READY IN: 30mins
YIELD: 19 fingers




  • Preheat oven to 400 degrees F.
  • Line two baking sheets with parchment or wax paper.
  • Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
  • Lower speed and beat in vanilla and water.
  • Increase speed and beat for 30 seconds to thicken.
  • Sift the flour over this and set aside, without mixing.
  • In another bowl, beat egg whites until foamy, then add cream of tartar.
  • Beat until soft peaks form.
  • Gradually beat in remaining 1/4 cup sugar.
  • Continue beating until stiff peaks form.
  • Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
  • Gently fold in remaining whites.
  • Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
  • Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
  • They will attach during baking.
  • Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
  • If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
  • Sift the powdered sugar over- the batter will absorb some.
  • Bake for 8 to 10 minutes until springy to the touch.
  • Remove to racks and cool slightly.
  • Remove from parchment with long spatula while still warm.
  • Or invert disc onto towel-covered rack and reinvert back to plain rack.