Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy and were created to mark the occasion of a visit by the King of France. Later, they were given the name Savoiardi and recognized as an "official" court biscuit. Ladyfingers are commonly used as the base of tiramisu, charlottes, or served with coffee.
Course Dessert
Keyword Cookies, Pastry
Ingredients
3large eggroom temperature
1egg whiteroom temperature
1/2cupsugar, divided4oz/115g
1/2teaspoonvanilla
1cupall-purpose flour5oz/142g
Pinchof salt
powdered sugar for dustingoptional
Instructions
Preheat the oven to 375°F (190°C) then line 2 half sheets with parchment paper, reserve.
Separate the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
Whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
Using a large spatula, gently fold the whipped whites into the yolks, taking care not to deflate all of the air you have incorporated.
Once the egg white mixture and yolk mixture are almost combined sift the flour, and a pinch of salt, over the batter.
Continue to gently fold until all of the flour is incorporated.
Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
Bake for 14-15 minutes, or until just beginning to turn golden around the edges.
Allow to cool fully before storing in an airtight container. The lady finger will keep 3 days in an airtight container. They can also be frozen for up to 8 weeks.