The Ladyfingers are very light and crumbly biscuits, oblong, prepared with a dough in which the egg whites, mounted separately until stiff, make a remarkable lightness.
During cooking, the air bubbles expand by inflating the cookies, which thus take on the typical foamy consistency.
- 150 g sugar
- 100 grams of flour 00
- 4 eggs
- 50 grams of powdered sugar
Beat and Whip the egg yolks with 80 g of sugar until the mixture is soft and creamy.
Add a pinch of salt and flour, stirring well to mix everything.
Beat egg whites until stiff with a pinch of salt and 20 g of powdered sugar, then gently add them to the mixture previously prepared with the egg yolks, stirring slowly not to dismantle them.
Grease and flour a baking sheet lightly.
Put the mixture of ladyfingers in a pastry bag with nozzle smooth and dose on the baking sheet sticks of dough about 10 cm long, well spaced to prevent, swelling in cooking, from sticking to one another.
Mix the granulated sugar and powdered sugar remained and cover the ladyfingers.
Let stand for 10 minutes, then repeat the operation.
Bake at 180 ° C for 15-20 minutes, until the cookies have assumed the classic golden color, remove from the oven, carefully remove them from the pan and let them cool on a rack.
If you seek the biscuits ready, perhaps to prepare a tiramisu, you find them here.