Ladyfingers Biscuits à La Cuiller Recipes

LADYFINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

LADYFINGERS

Steps:

• Preheat oven to 400 degrees.
• Line two 17-inch-by-l2-by-r-inch baking sheets with baking parchment.
• Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl of electric mixer and whip until soft peaks start to form.
• Slowly add 2 tablespoons of the sugar and continue to beat until stiff and glossy.
• Transfer to another bowl.
• Add yolks to mixer bowl and stir in remaining sugar.
• Whip until thick and very pale in color and remove bowl from stand.
• Sift flour and baking powder together onto a sheet of wax paper.
• Fold half the egg whites into the egg yolk mixture.
• Fold in the flour, and then fold in the remaining egg whites.
• Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
• Bake for 8 minutes.

LADYFINGERS (BISCUITS à LA CUILLER)

Steps:

• 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.