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
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.
Remove lady fingers from baking sheet while hot and place on a rack to cool.