Ladyfingers

These little dainty, delicate ladyfingers are here to make our Monday extra-adorable. But really, they are mostly here because we’re going to make a super-fruity, colorful tiramisu with them tomorrow!  Sure, you could be very European and eat them as is, dipped in a cup of coffee or tea, and they would be perfectly delicious.  But I’m more about covering them with mascarpone cream and berries and making a real dessert out of them. This foray into ladyfinger-baking happened one day when I had the idea to make a raspberry tiramisu.  I knew I had bought some store-bought ladyfingers and had never used them (ahem, well past the expiration date on those babies), but I like to live on the edge and whipped them out anyway.  I tasted them before I put them in my somewhat-expensive dessert and, well, they tasted like cardboard and were inedibly hard and crisp.  I wanted ladyfingers with a crisp shell but a soft, cakey center and searched high-and-low in the stores for them, but none were to be had.  Suddenly, a thought floated around my head that said, “Hey, you’re a food blogger, you love to bake, you know how to bake, and you have 1,600 cookbooks.  I bet YOU COULD MAKE EXACTLY WHAT YOU’RE SEEKING.”  Like, duh, this should have occurred to me the second I wanted to make tiramisu.

They are actually quite simple to make: eggs whites are whipped to stiff peaks, which will give us that light, spongy texture and a crisp exterior.  The yolks are whipped with vanilla and almond extracts plus a little sugar and are folded together with the whites and a little flour for structure.  Pipe these onto parchment-lined sheets, bake until light golden and slightly crisp, and dust with confectioners’ sugar.  Lo and behold…something far better than anything you will find at the grocery store!  And homemade to boot.  Plus this makes the exact amount you need for tiramisu!Check back tomorrow for the grand finale when we make a stunning raspberry tiramisu.  Or just make these alone and enjoy!  Either way, you’ll have something spectacular.

Ladyfingers

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• Author: Amanda
• Yield: about 48 ladyfingers 1x

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Description

Delicate homemade ladyfingers with a crisp, sugary exterior and soft, spongy interior.  Perfect as-is with a cup of tea or coffee, but even better in tiramisu!

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Ingredients

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• 1/2 cup (99 grams) granulated sugar, divided
• 2 tablespoons (14 grams) confectioners’ sugar, plus more for dusting the cookies
• 4 large eggs, yolks and whites separated
• Pinch of kosher salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup plus 1 heaping tablespoon (100 grams) all-purpose flour

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Instructions

1. Place the oven racks in the upper-middle and lower-middle positions.  Preheat the oven to 350°.  Line two baking sheets with parchment paper and lightly spray with nonstick cooking spray.
2. Combine 1/4 cup (50 grams) granulated sugar and the 2 tablespoons of confectioners’ sugar in a small mixing bowl, stirring to combine.  Add the egg whites and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment; whip the egg whites on high speed until very soft peaks form (mixture should slowly fall over on itself and lose its shape when whisk is raised), about 45 seconds.  Lower the mixer speed to medium, and slowly add the sugar mixture.  Once the sugar is added, raise the speed to high and whip until stiff, shiny peaks form, about 30 to 45 seconds.  Gently place the whites in a large mixing bowl.
3. Change the mixer to the paddle attachment and combine the egg yolks, vanilla and almond extracts and remaining 1/4 cup (49 grams) granulated sugar.  Beat on medium speed until the mixture is thick and pale yellow, about 5 minutes.  Pour the yolk mixture on top of the whipped egg whites.  Sift the flour over top.  Very gently fold the ingredients together with a rubber spatula until combined and no egg whites are visible.
4. Assemble a pastry bag fitted with a 1/2 to 1-inch wide plain tip.  Add half of the batter to the bag.  Pipe into 3 x 1-inch strips, leaving about 1 inch of space between each cookie.  Repeat until all of the batter is used.  Generously dust with confectioners’ sugar.  Bake until the cookies are a light golden color and crisp on the outside, about 20 to 23 minutes, rotating the pans halfway through the baking time.  Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Inspiration: Ladyfingers from The Perfect Cookie by America’s Test Kitchen

• Category: Cookies