Ladyfingers (Biscuits à La Cuiller) |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 5 |
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From LaVarenne's Basic French Cookery cookbook. Ladyfingers should be firm on the outside, soft inside, and only lightly browned. Ingredients:
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:
1. Preheat oven to 350F degrees (175C degrees).
2. Grease and flour a baking sheet.
3. 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).
4. In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
5. Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
6. 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.
7. 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.
8. 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.
9. *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.
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