Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, January 20, 2012

Ladyfingers Cookies

I was raised eating ladyfingers, moved to NYC and ladyfingers were available everywhere, but now in NC, it's a whole different story, especially in the little town i live! If i drive 45 minutes I'll find it, but with gas as high as it is i thought to myself; why not make my own?
I researched different recipes and found the one from Le Cordon Bleu cookbook to be the easiest and lightest. I am extremely happy with them, taste and texture are perfect! I followed the instructions exactly and didn't have to change a thing.
When folding yolks and flour, do it gently, so your egg whites won't loose volume and the cookie will be light.



Makes 3 dozen

Ingredients:
3 eggs, separated
6 tablespoons granulated sugar
3/4 cup cake flour, sifted
4 tablespoons confectioners sugar

Preheat oven to 350F.
Brush 2 large baking sheets with softened butter or oil and line with parchment paper.
Beat egg whites with a whisk or electric mixer until stiff peaks form. Gradually beat in granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.
lightly beat egg yolks with a fork, and fold into meringue using a wooden spoon.


Fold flour gently into egg mixture.
Use a large pastry bag fitted with a large plain tip(i didn't have a large plain tip, so just left without it, coupler only). Fill bag up with batter and pipe strips 5 inches long and about 3/4 inches wide onto the prepared baking sheets, leaving about 1 1/2 inch in between strips.

Sprinkle half of confectioners sugar over ladyfingers. Wait a few minutes to absorb the sugar and sprinkle the other half. Bake immediately without opening oven door for 10 minutes. Then rotate the baking sheet so the ladyfingers color evenly. Cook until golden, about 5 more minutes.
Remove lady fingers from baking sheet while hot and place on a rack to cool.







15 comments:

  1. Coolbeans, now I can make a decent Tiramisu! Out here in California I can not get ladyfingers anywhere so I have not been able to make the classic Italian dessert.
    But I have 2 quick qyestions:
    Can I use all purpose flour or does it have to be Cake? And can I freeze these on the baking sheet before baking so that I can cook them when I need them? Thanks for your blog Bia!

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  2. Bia...you're simply unfreakin' believeable or is that freakin' UNbelievable??? Well, you know what I mean!! xoxo Ally

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  3. Tim, The all purpose will make them a bit heavier, but go ahead and use it, especially if you are using for tiramisu where they will be soaked! ! Never tried freezing, will try next week and let you know how it turns! Why don't you freeze them baked? I always freeze baked cookies on vaccuum packs and it's like fresh! xo Bia

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  4. Bia, these are perfect, and I have such a hard time finding Lady Fingers around here. Now I can just make my own! Pinning!

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    1. Thanks Joan! They are very easy to make and tasty!!!xo

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  5. I've tried making these four times and each time they come out like pancakes! Help! What am I doing wrong?

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    1. hi Mary, make sure the process is done gently, if you overmix the egg whites, it will come out flat like a pancake. stiff peaks on egg whites and then gently with a spoon add sugar first, then egg yol;k, then flour. pipe with a bag! Hope it works! Bia

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  6. Just found and made this recipe. SOOOO fast and SOOOO easy!! Will definitely be adding to my "Tried & True...or Not" Pinterest Board (http://pinterest.com/lifestylecaddy/tried-true-or-not/) . I used a gallon zip lock back and cut off corner. Also used silpat mat un-greased. They didn't spread as much as yours but that may be because I didn't follow the butter/oil step. Either way, they turned out great and I cant believe how easy they were to make. Thanks for the recipe!!!

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  7. ok...update. The last batch was cooking while I was posting. It had been sitting out while the first batch cooked. Wouldn't you know they came out just like the photo. So, it looks like letting the batter sit for a few minutes (10-15) before piping was the trick.

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  8. These pictures look very similar to a cookie I grew up eating in Brooklyn, my mom called them Saviads. Does anyone know if the recipes are the same? I feel like Saviads had a light flavor to them... almost like star anise or something... anybody know what I'm talking about?

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  9. Replies
    1. Saviatta? These look very similar, and have a lemon flavour. http://thedailyeater.com/?p=69

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  10. Do these ladyfingers come out hard or soft?

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