Best 4 Lady Fingers Recipes

MALAYSIAN LADY FINGERS (OKRA)

Steps:

• Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

FIRST LADY FINGERS

Steps:

• Let eggs stand at room temperature for 30 minutes. Grease and lightly flour two baking sheets; set aside. In a large bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar, beating until thick and pale yellow. Beat in extract. Gradually add flour and salt, beating until well blended. In a small bowl and with clean beaters, beat egg whites on high speed until soft peaks form. Fold into yolk mixture., cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with a #808 (1/2-in.) round pastry tip. Fill with batter. Form 4-in.-long finger shapes 1 in. apart on prepared baking sheets. Dust with confectioners' sugar. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Serve with ice cream if desired.

LADY FINGERS

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with parchment or wax paper.
• Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
• Lower speed and beat in vanilla and water.
• Increase speed and beat for 30 seconds to thicken.
• Sift the flour over this and set aside, without mixing.
• In another bowl, beat egg whites until foamy, then add cream of tartar.
• Beat until soft peaks form.
• Gradually beat in remaining 1/4 cup sugar.
• Continue beating until stiff peaks form.
• Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
• Gently fold in remaining whites.
• Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
• Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
• They will attach during baking.
• Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
• If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
• Sift the powdered sugar over- the batter will absorb some.
• Bake for 8 to 10 minutes until springy to the touch.
• Remove to racks and cool slightly.
• Remove from parchment with long spatula while still warm.
• Or invert disc onto towel-covered rack and reinvert back to plain rack.

ITALIAN LADY FINGERS SAVOIARDI

Steps:

• 1. Separate eggs into two separate bowls.
• 2. Beat egg whites on high speed until foamy.
• 3. Add two tablespoons of the 2/3 cup of sugar to the egg whites. Continue to beat until stiff peaks form, and set aside.
• 4. In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat. Set aside
• 5. Sift together the flour and baking powder. Fold half of the egg whites into the yolks also adding zest if you'd like.. Do it real gently.
• 6. Fold the flour mixture into the yolks.
• 7. Fold the rest of the egg whites into the yolks.
• 8. Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.)
• 9. Pipe the batter onto parchment paper lined cookie sheets.
• 10. Dust the piped dough with powdered sugar. (optional)
• 11. Bake for about 6 minutes. Stay close because all you want is the edges to turn lightly brown.
• 12. Dust with additional powdered sugar if you'd like.