How to Make Ladyfingers

Here’s a little fact for you: ladyfingers were first created in the House of Savoy in 15th century France for an occasion where the French King was visiting. In the 600 years since their royal introduction, ladyfingers are another one of those great worldly classics, found in Europe, North, Central and South America, Persia and Africa. They’re the backbone of tiramisu, English trifle and Charlotte cake, all beloved sweets served across the culinary genres. They also stand well on their own, definitely fitting into the type of cookie where you can easily put away a whole box in one sitting. That’s mostly because they’re literally simply irresistible, with a base of sugar, eggs, flour and a little extra vanilla love. In this online pastry class, say no more to that pre-packaged stuff and learn to cook your very own ladyfingers. Next, you’re all set to get fancy and embark on making your own tiramisu!

To start off, sift the flour and cornstarch together. Whip the egg yolks and vanilla until the mixture is creamy and thick. Whip the egg whited and sugar until a soft peak. Fold the two mixtures together until there is just a sight amount of streaking and then very carefully fold in the flour mixture until incorporated. Line a pan with parchment and pipe the cookies with a medium size plain tub about 4 inches long. Sprinkle the cookies with powdered sugar and wait a few minutes until it dissolves and repeat. Bake at 400 degrees for 9-11 minutes until the cookies bounce back when pressed. Then serve dusted with powdered sugar or as part of a tiramisu.

 

Lady Fingers

[private]5 oz. bread flour

4 oz. cornstarch

7 oz. egg yolks

1tsp. vanilla

12 oz egg whites

7.5 oz. sugar

Powdered sugar as needed

 

1. Sift flour and cornstarch together.

2. Whip egg yolks and vanilla until creamy and thick.

3. Whip egg whites and sugar until a soft peak forms.

4. Fold both egg mixtures into one another until there is a small amount of streaking. Then, carefully fold in the flour mixture until mixed.

5. Line a pan with parchment and pipe the cookie batter with a medium size plain tub about 4 inches long.

6. Sprinkle the cookies with powdered sugar and wait a few minutes until it dissolves, then repeat.

7. Bake at 400 degrees for 9-11 minutes or until the cookies bounce back when pressed.

8. Serve dusted with powdered sugar or as part of a tiramisu dessert![/private]

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