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.
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.
I've made a lot of ladyfingers and these were sub-par. Do yourself a favor and use Julia Child's recipe in Mastering the Art of French Cooking.
The cookies stuck to the parchment paper and were very thin. I sifted all FOUR times. The egg whites were stiff and the parts folded together nicely.
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.
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