CookEat Recipe
Ladyfinger Biscuits
Light finger-shaped sponge biscuits made from whipped eggs, flour and sugar.
Method
Steps
Step 1
Heat oven to about 160°C and line two trays with parchment. Separate the eggs.
Step 2
Beat yolks with 113 g sugar until thick and pale, about five minutes. Beat whites to stiff peaks in a clean bowl.
Step 3
Gently fold flour into yolks, then fold in whites without deflating. Transfer batter to a piping bag with a plain tip.
Step 4
Pipe twenty strips about 7.5 cm long and 1.25 cm wide, leaving space. Dust lightly with the reserved sugar three times at one-minute intervals.
Step 5
Bake about 18–22 minutes until light golden and dry to the touch. Cool fully before lifting from parchment.
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