Ladyfingers

I make a lot of cakes, cookies, puddings, custards, and lots of desserts like that. However, I realized that I have never made ladyfingers! These sponge cookies are used in a lot of different desserts, and I wanted to try to make them. This was my first time making them, and I think I need to get a piping bag with a large end to make bigger fingers! You can see in the final image how I played around with baking time and sizes to get the lightest inner consistency. Next time I make these, they’ll be even better!

RECIPE: Ladyfingers 
Makes Many Fingers

SUPPLIES NEEDED:DSCF0232
Mixer
Bowl
Spatula
Pastry Bag
Baking Sheets
Silicon Baking Sheets
Oven set to 375 degrees
Wax Paper

INGREDIENTS:
4 Eggs
Pinch of Salt
1/4 teaspoon cream of tartar
3/4 Cup White Sugar
1 teaspoon Vanilla
3/4 Cup Flour

DIRECTIONS:
1) Separate the eggs so that the whites go in the mixer and the yolks into the other bowl.
2) Add the salt and cream of tartar to the egg whites. Beat until soft peaks are formed.
3) Slowly beat in a a 1/4 cup of white sugar until stiff peaks are formed.
4) In the other bowl, beat the egg yolks, vanilla, 1/2 cup of sugar, and flour together to form a thick dough.


5) Fold the egg whites in the yolk mixture.
6) Scoop the mixture into a pastry bag with no tip on it.
7) Pipe the batter into three inch or so ladyfingers, leaving space between.
8) Bake right away for 8 to 10 minutes or until barely golden.
10) Let cool on wax paper or parchment paper. DSCF0240

You can see the ones in the back left got a little too golden brown. They were still airy and light in the center, but a bit crisp on the outside. You can also see the different shapes I tried with the second batch.

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