LADY FINGERS
These are SO much better than store bought, and very simple to throw together. They make a delightful cheesecake 'crust'.
Provided by Lisa Pizza
Categories Dessert
Time 30m
Yield 19 fingers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119.4, Fat 1.7, SaturatedFat 0.5, Cholesterol 66.8, Sodium 22.5, Carbohydrate 22.9, Fiber 0.2, Sugar 14.3, Protein 2.9
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Sp Bablu
[email protected]The ladyfingers were a bit too dense for my taste, but they were still good. The sponge cake was light and fluffy, but the filling was a bit too creamy. I used a vanilla filling and it was a bit too bland for my liking.
Mahbubur Rahman
[email protected]The ladyfingers were a bit dry, but they were still good. The sponge cake was light and fluffy, but the filling was a bit bland. I used a chocolate filling and it was a bit too sweet for my liking.
Samuel Mubiru (Kamronpixels)
[email protected]These ladyfingers were a bit too sweet for my taste, but they were still good. The sponge cake was light and fluffy, and the filling was creamy and flavorful. I used a chocolate filling and it was a bit too sweet for my liking.
Danielle LeConpte
[email protected]I'm not a big fan of ladyfingers, but I made this recipe for a party and they were a hit. They were light and fluffy, and the filling was creamy and flavorful. I used a strawberry filling and it was delicious.
Bob Stenner
[email protected]These ladyfingers were a bit tricky to make, but they were worth the effort. They were so light and fluffy, and the filling was so creamy and flavorful. I used a vanilla filling and it was perfect.
Punjabi Maayia
[email protected]I've made this ladyfinger recipe several times and it always turns out perfectly. The ladyfingers are always light and fluffy, and the filling is always creamy and flavorful. I love using them to make tiramisu.
Sufian Manj
[email protected]These ladyfingers were amazing! They were so light and airy, and the filling was so creamy and flavorful. I used a chocolate filling and it was perfect.
*DuckDuck*
*duckduck*@gmail.comThe ladyfingers were perfect! They were light and fluffy, and the filling was creamy and flavorful. I used a raspberry filling and it was delicious.
Hasnain Qasim
[email protected]The ladyfingers were a bit too dense for my taste, but they were still good. The sponge cake was light and fluffy, but the filling was a bit too creamy. I used a vanilla filling and it was a bit too bland for my liking.
Jersey Fletcher
[email protected]The ladyfingers were a bit dry, but they were still good. The sponge cake was light and fluffy, but the filling was a bit bland. I used a chocolate filling and it was a bit too sweet for my liking.
Daniel
[email protected]These ladyfingers were a bit too sweet for my taste, but they were still good. The sponge cake was light and fluffy, and the filling was creamy and flavorful. I used a strawberry filling and it was a bit too tart for my liking.
UI Gokon
[email protected]I'm not a big fan of ladyfingers, but I made this recipe for a party and they were a hit. They were light and airy, and the filling was creamy and flavorful. I used a vanilla filling and it was perfect.
Brianne browning
[email protected]The ladyfingers were a bit tricky to make, but they were worth the effort. They were light and fluffy, and the filling was creamy and flavorful. I used a chocolate filling and it was delicious.
Mckenzie G
[email protected]I was a bit skeptical about making ladyfingers at home, but this recipe proved me wrong. They were surprisingly easy to make and tasted just as good as store-bought ladyfingers. I used them to make a tiramisu and they were a hit with my family and fr
Teri Ferreira
[email protected]This ladyfinger recipe is a keeper! I've made it several times and it always turns out perfectly. The ladyfingers are light and airy, with a crispy exterior and a soft, chewy interior. They're the perfect addition to any dessert or snack platter.
Kazi Rima
[email protected]Ladyfingers turned out amazing! The sponge cake was light and fluffy, and the filling was creamy and flavorful. I used a raspberry filling and it was a perfect combination with the delicate cake.