3 ounces Cornstarch
4 ounces Bread flour
6 Egg yolks
6 ounces Granulated sugar
6 Egg whites
1/2 teaspoon Lemon juice
Yield: 80 Cookies
1. Sift the cornstarch and flour together.
2. Whip the egg yolks with 2 ounces (60 grams) of the sugar until thick and creamy.
3. Whip the egg whites until foamy. Gradually add 2 ounces (60 grams) of the sugar and the lemon juice. Continue whipping to soft peaks, then add the remaining sugar gradually and whip to stiff peaks.
4. Fold approximately one-quarter of the egg whites into the whipped yolks to lighten them, then gently fold in the remaining whites. Fold in the flour mixture.
5. Place the batter into a pastry bag fitted with a large plain tip. Pipe 4-inch- (10-centimeter) long cookies onto paper-lined sheet pans.
6. Bake immediately at 425°F (220°C) until lightly browned, approximately 8 minutes.
7. Yield: 80 Cookies, 4 inches each
Total batter weight: 1 pound, 7 ounces
Notes: Method: Spongecake
Ladyfingers are made from a spongecake batter that is piped into finger-length strips. After baking, these soft cakes may be eaten plain as a cookie or petit four. They are equally good when dried out in the oven, like biscotti. These versatile cakes are used to line the mold for a Bavarian dessert. For convenience, the batter may be piped close together to form a strip after baking and used to line a mold or torte ring. See Tiramisu Torte.
4 ounces Bread flour
6 Egg yolks
6 ounces Granulated sugar
6 Egg whites
1/2 teaspoon Lemon juice
Yield: 80 Cookies
1. Sift the cornstarch and flour together.
2. Whip the egg yolks with 2 ounces (60 grams) of the sugar until thick and creamy.
3. Whip the egg whites until foamy. Gradually add 2 ounces (60 grams) of the sugar and the lemon juice. Continue whipping to soft peaks, then add the remaining sugar gradually and whip to stiff peaks.
4. Fold approximately one-quarter of the egg whites into the whipped yolks to lighten them, then gently fold in the remaining whites. Fold in the flour mixture.
5. Place the batter into a pastry bag fitted with a large plain tip. Pipe 4-inch- (10-centimeter) long cookies onto paper-lined sheet pans.
6. Bake immediately at 425°F (220°C) until lightly browned, approximately 8 minutes.
7. Yield: 80 Cookies, 4 inches each
Total batter weight: 1 pound, 7 ounces
Notes: Method: Spongecake
Ladyfingers are made from a spongecake batter that is piped into finger-length strips. After baking, these soft cakes may be eaten plain as a cookie or petit four. They are equally good when dried out in the oven, like biscotti. These versatile cakes are used to line the mold for a Bavarian dessert. For convenience, the batter may be piped close together to form a strip after baking and used to line a mold or torte ring. See Tiramisu Torte.
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