Ladyfingers
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon softened butter
- 2tablespoons all-purpose flour
- 3eggs, separated
- ½cup plus 1 tablespoon granulated sugar
- 1teaspoon vanilla extract
- Pinch of salt
- ⅔cup sifted all-purpose flour, in a sifter or sieve
- ¾cup confectioners' sugar, in a shaker or sieve
Nutritional analysis per serving (30 servings)
48 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 11 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 300 degrees. Line 2 baking sheets with parchment paper or butter 2 baking sheets. Dust with flour and shake off excess.
- Step 2
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.
- Step 3
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).
- Step 4
Using a spoon or pastry bag, spread batter in 4-by-1½-inch strips spaced 1 inch apart onto prepared baking sheets. Sprinkle with confectioners' sugar.
- Step 5
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.
Private Notes
Comments
This is likely because the air that was beaten into the egg whites was lost during incorporation, that delicate folding in is tricky! Without that air there is no rising, and you end up with (delicious!) sugar crackers instead of puffy lady fingers. You can add a rising agent, many recipes online do, but if you can get the hang of folding the eggs and keeping that lovely air, you won't need it and you won't get any of that taste of baking powder in there, either.
These didn't rise at all for me. I ended up with sugar crackers. I have no idea why...
I have no idea how anyone could get 30 ladyfingers out of this recipe given the recommended sizes. I was able to make about 17. Like one other comment here, mine didn't rise, even though it seemed there was still quite a bit of air in the mix.
3/4 cup confectioners sugar is way too much I wasted more than half
I found that adding most of the flour mixture in before adding egg whites, then adding the egg whites with much smaller amounts of the flour mixture until it was all combined worked well for keeping more air in the mixture.
I have no idea how anyone could get 30 ladyfingers out of this recipe given the recommended sizes. I was able to make about 17. Like one other comment here, mine didn't rise, even though it seemed there was still quite a bit of air in the mix.
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