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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Ladyfingers may play only a supporting role in charlottes, but these delicate, small spongecakes are well worth perfecting. Folding in the egg whites requires a light but confident hand. Also, be careful not to overbake. Gaston LeNôtre's son Alain warns: Thirty seconds too long, and it could be too late. Ingredients:
5 large eggs, separated, at room temperature 30 minutes |
2/3 cup sugar, divided |
7/8 cup all-purpose flour |
confectioners sugar for dusting |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
3. Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
4. Beat egg whites with cleaned beaters until they just hold soft peaks.
5. Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
6. Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
7. Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
8. Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.
9. Cooks note: Ladyfingers can be kept in an airtight container at room temperature 3 days or frozen 1 month.
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