- could be less sugar
* 2egg version: 3.5 tbsp in white, 0.5 tbsp in yolk
½ cup all-purpose flour
5 Tbsp cornstarch
3 eggs, separated and at room temperature
9 Tbsp sugar
5 oz bittersweet chocolate, chopped (for dipping)
¼ tsp cream of tartar
用料
| 1 egg portion - 11 lady fingers | |
| flour | 1/6 cup = 8 tsp |
| corn starch | 5 tsp |
| egg, room temp | 1 |
| sugar | 3 tbsp |
| lemon juice | 1/12 tsp |
ladyfinger的做法
prep
egg to room tempSift the flour and cornstarch together and set aside.
Whip the egg yolks with 1/3 of the sugar until thick and pale and they hold a ribbon when the beaters are lifted.
In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add 2/3 of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated.
Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped).
Bake at 400F for about 8 minutes, until the fingers are an even golden brown.
Allow the fingers to cool completely before removing them from the trays.