Nice and fairly easy recipe. I use these with my tiramisu recipe.
- Carbohydrate 14.6208500027886 g
- Cholesterol 93.06 mg
- Fat 2.20314500003131 g
- Fiber 0.216000009021299 g
- Protein 2.79142000004747 g
- Saturated Fat 0.684495000005167 g
- Serving Size 1 1 Serving (45g)
- Sodium 30.9592500001853 mg
- Sugar 14.4048499937673 g
- Trans Fat 0.374539500015332 g
- Calories 89 calories
Step-by-step
- Preheat the oven to 400 degrees F. Line two baking trays with parchment paper.
- Divide the eggs and beat the egg yolks together with half of the sugar (3 tablespoons) until creamy and pale ~4 minutes. Easier to do in a stand mixer. Mix in the vanilla extract.
- In a separate bowl beat the egg whites until soft peaks form, now add the remaining sugar by the tablespoons and continue to whisk until the egg whites look glossy and form stiff peaks.
- Sieve the flour into the bowl containing the creamy egg yolks and fold it in with a rubber spatula. Then carefully fold in the whipped egg whites, making sure not to over- mix the batter.
- Fill the batter into a piping bag (I used a disposable one without a nozzle, just snipped of the end) and pipe the batter into ladyfinger shapes, about 4 inches long, leaving enough space between them as they expand during baking. Generously dust with confectioners' sugar, then bake at middle level until they just start to reach a slight golden color, 11 to 13 minutes in my oven. Remove from oven.
- Carefully pull the parchment paper from the baking tray and remove the ladyfingers from the parchment paper while still warm using a thin spatula (it's even easier, if you pull the parchment paper onto a wet towel - the steam helps to loosen and remove the ladyfingers). They keep in an airtight container (divided by parchment or waxed paper) for a couple of days, but are best consumed freshly baked.
Golden-crusted on the outside with a spongy, feather-light interior, these homemade biscuits provide structural integrity without heaviness. Whipping the yolks and whites separately incorporates maximum air volume into the meager flour quantity, substituting chemical leaveners entirely with mechanical aeration. Folding must happen gently with a spatula to preserve those trapped air bubbles before piping the batter onto parchment-lined baking sheets at four-inch lengths.
Pairing and Serving Considerations
Pairing these dry, porous sponge biscuits requires liquids that contrast their crumbly texture. Submerging them briefly in espresso or fruit liqueurs softens the exterior while retaining a firm core. Desserts like traditional tiramisu rely entirely on this absorption capacity, as the biscuit structure drinks up surrounding moisture without dissolving into mush.
- Prevent flat biscuits by whipping egg whites until stiff peaks form before folding.
- Remove baked cookies immediately from hot pans using a thin spatula while warm.
- Store finished batches in an airtight container separated by parchment paper for up to two days.
