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23 lines
1.4 KiB
Plaintext
23 lines
1.4 KiB
Plaintext
>> source: https://www.biggerbolderbaking.com/homemade-ladyfingers/
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>> serves: 30
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Preheat the oven to 375°F (190°C) then line 2 #cookie sheets{} with #parchment paper{}, set aside.
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Separate the @eggs{3%large}, placing the yolks in a large bowl and the whites in a #stand mixer{} fitted with a whisk attachment.
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Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the @sugar{1/2%cup}, until pale and fluffy, then beat in the @vanilla{1/2%tsp}. Set aside.
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Whip the @egg whites{1} on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
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Using a #large metal spoon{}, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
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Once the egg white mixture and yolk mixture are almost combined sift the @all-purpose flour{1%cup}, and a pinch of @salt{1%pinch} if liked, over the batter.
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Continue to gently fold until all of the flour is incorporated.
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Fill a #large piping bag{} with the batter and pipe the batter in 3.5 inch long lines about 1 inch apart.
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Bake for 14 to ~{15%minutes}, or until just beginning to turn golden around the edges.
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Allow cooling fully before storing in an airtight container. The ladyfinger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.
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