Ladyfingers Biscuits à La Cuiller Recipes

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.