Lady Finger

Freshly baked ladyfingers made at home are simply unparalleled. Soft, light, and airy, they resemble sponge cakes and are perfect for desserts like Tiramisu or Charlotte cake, where they soak up an abundance of dessert syrup and liquor flavors. I often prefer using these homemade ladyfingers for my Tiramisu, as they absorb the liquid far better than store-bought cookies.

Yield:

• Make 3 dozen
  
  

Supplies:

• Mixing bowl large size or stand mixer

• Spatula

• Whisk

• Baking trays

• Silicone matt or parchment paper

• Scale

• Round piping tips

• Piping bags

Ingredients: 

• 250g yolks /12 yolks

• 75g white sugar

• 200g eggs white /7 eggs white

• 100g white sugar

• 100g cornstarch  

• 150g all purpose flour

Folding egg mixture to soft stiff egg white

 Steps:

 1. Separate egg whites and egg yolks, keep the extra unused egg whites for another recipe.

2. In the bowl of a stand mixer, add the egg whites and 100g of sugar.

3. Whip egg whites until firm, white, and glossy like meringue, then fold in the cornstarch to the mixture.

4. In a separate bowl, add the egg yolks and 75g of sugar, mixing until the sugar dissolves.

5. Fold the egg yolk mixture into the egg white mixture (soft stiff peaks/meringue).

6. Gently fold in 150g of flour to the egg mixture and cornstarch until well combined.

7. Fill the batter into a piping bag using a large round piping tip. Ateco 104

Pipe the batter into 4-inch long and 1- inch apart

8. Bake at 350-375°F for 15-20 minutes.

Store lady fingers cookeis in airtight container for 1 week.

Batter consistency for piping

 Enjoy your home bake lady finger!