Ladyfingers
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
48
Sourness
51
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Position 2 racks in the middle of the oven; preheat the oven to 325
2
Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour
3
Measure out the flour and put in a fine-mesh strainer set in a bowl
4
Beat the egg yolks and 1/2 cup sugar in a stand mixer fitted with the paddle attachment on medium-high speed until thick and pale, 6 to 7 minutes
5
Add the vanilla and beat until just combined
6
Transfer the egg yolk mixture to a large bowl
7
Clean out the mixer and dry
8
Put the egg whites and salt in the mixer; beat with the whisk attachment on medium speed, adding the remaining 1/2 cup plus 2 tablespoons sugar, 1 tablespoonful at a time, until combined, about 3 minutes
9
Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes
10
Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs
11
Gently fold the ingredients together with a rubber spatula
12
Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time
13
(Do not overmix or the batter will deflate
14
) Put the confectioners' sugar in the mesh strainer
15
Transfer the batter to a pastry bag fitted with a 1/2-inch round tip
16
Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart
17
Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes
18
Dust with another coating of confectioners' sugar
19
Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time
20
Remove the ladyfingers with a spatula and transfer to a rack to cool