Ladyfingers
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup sifted cake flour
- 1⅓cups sifted confectioners' sugar
- ¼teaspoon salt
- 6eggs, separated
- 1teaspoon pure vanilla extract
Nutritional analysis per serving (36 servings)
39 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Sift together the flour, half of the sugar and the salt, three times.
- Step 3
Beat the egg whites until stiff and gradually beat in the remaining sugar. Beat the egg yolks until thick and lemon-colored and fold, with the vanilla, into the egg-white mixture. Sift the flour mixture, a third at a time, over the eggs and fold in carefully.
- Step 4
Line ungreased baking sheets with unglazed paper. Press the batter through a pastry bag onto the paper, or shape with a spoon into strips about four inches by three-quarter inches.
- Step 5
Bake 12 to 15 minutes or until golden brown. Remove from the paper with a spatula and cool on a rack.
Private Notes
Comments
I find it easier to make in the traditional method. Beat the whites and yolks separately and sift in the flour into the yolks before folding in the egg whites.
I had the same issue with thin ladyfingers that stuck to the parchment at first. I found that batches that were, to my eye, overcooked, peeled off the paper quite easily. I'm a big fan of Craig Claiborne, but in this case I'd stick to Julia.
Do not make this! These ladyfingers were thin after several tries.
These stuck to the pan for me too, but were easily scraped off. I would grease my silpat next time. The mixing technique created the perfect texture.
DEFINITELY use a different recipe. I’ve made tiramisu many times and never have I failed this hard. The recipe has the idea of ladyfingers but not great execution. Will be using Julia’s recipe from here on out.