Basic Lady Fingers From The Culinary Institute Of ... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 170 |
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this recipe is so easy you will wonder why you haven't made your own... the recipe is courtesy of the Culinary Institute of America, Hyde Park, New York... Ingredients:
egg yolks 10 oz / 284 g |
granulated sugar 13 oz / 369 g |
egg whites 13 oz / 369 g |
cake flour, sifted 12 oz / 340 g |
confectioners' sugar as needed |
Directions:
1. Line sheet pans with parchment paper.
2. Whip the egg yolks with 9 oz/255 g of the granulated sugar on high speed with the whip attachment until thick and light, about 8 minutes.
3. Whip the egg whites on medium speed with a clean whip attachment until soft peaks form. Add the remaining 4 oz / 113 g sugar to the whites in a steady stream, then increase to high speed and whip until medium peaks form.
4. Working quickly but gently, fold the egg whites into the yolks. Fold in the sifted cake flour.
5. 5 Fill a pastry bag fitted with a #4 plain tip with the batter and pipe into 3-in / 8-cm lengths on the prepared pans. Dust generously with confectioners' sugar.
6. Bake at 400°F / 204°C until the edges turn a light golden brown, about 15 minutes.
7. Transfer to racks and cool completely. Store in an airtight container.
8. Variation: Chocolate Ladyfingers
9. Substitute 2 oz / 57 g cocoa powder for 2 oz / 57 g of the cake flour and sift it with the flour before proceeding as directed above.
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