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:

• 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 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:

• Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside.
• In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks.
• Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix.
• Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks.
• Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them.

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:

• 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.

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.