Sunday, August 1, 2010


Neither Berkeley Bowl nor Trader Joe's had ladyfingers, and I'd rather try making my own than go all the way to Andronico's. Thus, an attempt based on They taste good but turned out spongier and tougher than store-bought ones; cake flour instead of all-purpose might help with that.

5 eggs
1/2 c + 1.5 T sugar
7/8 c flour
parchment paper for the pans

Preheat oven to 400F.

Separate eggs, putting yolks in the larger bowl. With electric mixer, beat yolks with 1/2 c sugar for many minutes until it's very pale yellow and forms thick ribbons as it drips off the mixer. By hand, gradually stir in the flour.

Wash beaters, and whip egg whites until soft peaks form. Slowly pour in 1.5 T sugar and beat until stiff glossy peaks form. Stir a third of the whites into the dough to lighten, then gently but thoroughly fold in the rest.

Scoop into a ziploc with the tip snipped off (or a pastry bag if you're better-equipped than I am) and pipe ladyfinger-sized strips of batter onto parchment-lined cookie sheets. Turn oven down to 350F and bake for 6-9 min until pale gold. Remove from parchment to cooling racks after a few minutes.

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