Homemade Ladyfingers Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

Steps:

• In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

Steps:

• Position 2 racks in the middle of the oven; preheat the oven to 325. Generously grease 2 baking sheets with butter (about 2 tablespoons) and dust with flour; tap off the excess flour.
• Measure out the flour and put in a fine-mesh strainer set in a bowl. 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. Add the vanilla and beat until just combined. Transfer the egg yolk mixture to a large bowl. Clean out the mixer and dry.
• 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. Increase the speed to medium high and continue beating until the egg whites are shiny and stiff, 4 to 6 minutes.
• Add one-third of the egg white mixture to the yolk mixture, then sift about one-third of the flour over the eggs. Gently fold the ingredients together with a rubber spatula. Repeat 2 more times, folding in one-third each of the egg white mixture and flour each time. (Do not overmix or the batter will deflate.) Put the confectioners' sugar in the mesh strainer.
• Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe 3-inch ladyfingers onto the prepared baking sheets, about 11/2 inches apart. Dust the ladyfingers with some of the confectioners' sugar to coat and set aside until the sugar starts to dissolve, about 5 minutes. Dust with another coating of confectioners' sugar. Bake until golden, 20 to 25 minutes, rotating the baking sheets halfway through the cooking time. Remove the ladyfingers with a spatula and transfer to a rack to cool.

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.

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, half of the sugar and the salt, three times.
• 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.
• 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.
• Bake 12 to 15 minutes or until golden brown. Remove from the paper with a spatula and cool on a rack.

Steps:

• Homemade Ladyfingers:.
• Take cream cheese out of the fridge and set aside to become room temperature.
• Preheat oven to 350 degrees Fahrenheit.Get your pastry or ziplock bag ready. For the ziplock, cut a small opening (about 3/4 of an inch) on one of the bottom edges of the bag.
• In your mixer put on the whipping tool. Beat the egg yolks and 2 tablespoons of granulated sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Remove egg yolks from this bowl and put in a large separate bowl. Sift the loose flour over the batter but do not mix inches Rinse out the mixer bowl and the whipping tool to start the next mixture.
• In the same bowl you just rinsed, whip the egg whites until soft peaks form (when the eggs begin to look like spongy whipped cream, not quite as thick though). Slowly add the other 3 tablespoons of granulated sugar and whip until stiff peaks form (when the mixture is just like cool whip -- WARNING: it won't taste like cool whip).
• Hand stir the white mixture into the yolk mixture in three additions. Remember: only until it is mixed together -- no further! Put the batter in the pastry bag and squeeze the batter into 15 3-5 inch long ladyfingers on the wax paper covered baking sheet or sheets. Leave at least a one inch space between the ladyfingers.
• When you are out of batter, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. While baking, rinse all of your dirty dishes for the next steps. WARNING: If your oven seems a little steamy while baking, don't worry mine does that too --.
• Remove the baking sheets from the oven. Let the ladyfingers cool for a few minutes and release them from the wax paper with a spatula while they are still warm. Don't let them completely cool before removing them from the wax paper because they stick and its hard to remove them without breaking. Finish cooling the ladyfingers on the wire rack and set aside, for we will use them in the future!
• Tiramisu Parfaits:.
• Turn off the oven, you don't need it anymore. Whip your whipping cream until it reaches soft peaks, then mix in sugar until it reaches soft peaks. Slowly add 3 TBSP of sugar. Beat until stiff peaks. Take the cream out and put aside in a separate bowl. Try not to eat too much of it. You will need it later -- Clean out mixing bowl and whipping attachment once again!
• Place all of the cream cheese in the same mixing bowl used before (less dishes the better!) until smooth and ribbon-like. Dump in 1/2 cup of sugar and 2 tsp vanilla and mix on the mixer's lowest setting. Whisk in half of the whipped cream and 6 TBSP of chopped or grated chocolate pieces. Do not mix! Just stir., by hand until well combined. Then put aside. This is your tiramisu mixture.
• If you are using the powdered espresso, mix it with the hot water now. Take all of the ladyfingers and let them soak in the espresso or dark coffee. Tip: You might need some more liquid for the fingers to soak inches. Once soaked all the way through, place 3/4 of the ladyfingers into the bottom of the ramekins. Make sure that all of the bowls have about the same amount of ladyfingers. Save the other 1/4 for later --.
• Take your tiramisu mixture and evenly distribute it to each of the ramekins. Sift a layer of cocoa powder over each tiramisu, generously -- Place the remaining ladyfingers on top of this layer -- evenly among the bowls --.
• Take the rest of your whipped cream and evenly distribute it among the bowls. Cover each with plastic wrap and put in the fridge for at least four hours. I know, it's a bummer.
• Take them out of the fridge and coat once more with cocoa powder, generously --.
• What are you doing reading this? Go enjoy your dessert with five friends or family -- or if you're a pig, just eat them all yourself!

Steps:

• Draw two 13-by-4-inch rectangular templates on each of two pieces of parchment paper; place on rimmed baking sheets; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
• Heat oven to 350 degrees. Whisk yolks, 10 tablespoons granulated sugar, and vanilla using high speed on an electric mixer fitted with the whisk attachment, until mixture is thick and pale, 1 to 2 minutes. Gradually add flour, folding in gently; set aside. Using electric mixer, whisk egg whites until frothy. While whisking, gradually add remaining 1 tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of whites into reserved yolk mixture to lighten, then fold in remaining whites until just incorporated.
• Fill pastry bag with batter, and pipe ladyfingers, 1/2 inch thick, between the short lines drawn on parchment paper. Using a fine mesh sieve, generously dust ladyfingers with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in oven and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool and dry out slightly, at least 2 hours. Remove from parchment paper.

Steps:

• Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or butter 2 baking sheets. Dust with flour and shake off excess.
• Place the egg yolks in a 3-quart mixing bowl and gradually beat in granulated sugar at high speed until thick and pale yellow. Beat in the vanilla.
• In a medium bowl, with clean beaters, beat the egg whites and salt until soft peaks form when beaters are raised. Scoop a fourth of the egg whites onto the egg-yolk mixture, sift a fourth of the flour on top and with a rubber spatula, fold ingredients until partly blended. Repeat until all the egg whites are incorporated, but don't try to blend the mixture too thoroughly (the batter should remain light and puffy).
• Using a spoon or pastry bag, spread batter in 4-by-1 1/2-inch strips spaced 1 inch apart onto prepared baking sheets. Sprinkle with confectioners' sugar.
• Bake in middle and upper third of oven about 20 minutes, until very pale brown and slightly crusty outside. Remove immediately from baking sheets and cool on a rack.

Steps:

• Draw three 8 1/2-inch circles and four rows 3 1/2 inches wide on parchment paper; place on baking trays; set aside. Prepare a large pastry bag with a 1/2-inch tip, and set aside.
• Heat oven to 350 degrees. Using an electric mixer fitted with the whisk attachment, whisk the yolks and 11 tablespoons sugar on high speed until mixture is thick and pale, 1 to 2 minutes. Add the flour, and fold in gently; set aside. Using the electric mixer, whisk the egg whites until frothy. While whisking, gradually add the remaining tablespoon sugar; beat until stiff, 1 to 2 minutes. Fold 1/3 of the whites into the reserved yolk mixture to lighten, then fold in the remaining whites until just incorporated.
• Using an offset spatula, spread batter evenly inside the circle guides, making circles 1/4 inch thick. Bake in the oven, rotating trays once, until light golden, about 15 minutes. Transfer to wire racks to cool. While cake rounds are baking, fill pastry bag with remaining batter, and pipe ladyfingers, 1/2 inch thick, between the lines drawn on the parchment paper. Sprinkle ladyfingers generously with confectioners' sugar, and allow the sugar to soak in, about 3 minutes. Place in the oven, and bake, rotating trays once, until light golden, 15 to 18 minutes. Transfer to wire racks to cool. Once cake rounds and ladyfingers are cool, remove from parchment paper.