Sponge Fingers (ladyfingers)
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 53 g e yolks
- 19 g suar, (raw cane suar)
- 2 ½ g vanilla sugar, (boubon vanilla)
- 80 g protein
- 45 g suar
- 1 pinch (s) salt
- 68 g spelled flour, type 700
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Mix egg yolks with sugar and vanilla until frothy. Beat egg whites, sugar and salt into snow and mix in. Melt in the flour.
- Put baking foil on the baking sheet.
- Use a 10 mm perforated nozzle to dress small ladyfingers on trays. Dust with icing sugar.
- Bake for 15-20 minutes at 200 degrees.
- Allow the sponge fingers to cool a little after baking and only then remove them from the tray, they break easily. Dust again with icing sugar.
- The weight of the egg yolk or protein is very important, please weigh carefully, do not estimate.
- The lady fingers keep open for days in a stainless steel tin. Don`t get soft.
- They are good for tiramisu, malakoff cake, desserts or simply for snacking.
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