Summary

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

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Instructions

1. Mix egg yolks with sugar and vanilla until frothy. Beat egg whites, sugar and salt into snow and mix in. Melt in the flour.
2. Put baking foil on the baking sheet.
3. Use a 10 mm perforated nozzle to dress small ladyfingers on trays. Dust with icing sugar.
4. Bake for 15-20 minutes at 200 degrees.
5. 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.
6. The weight of the egg yolk or protein is very important, please weigh carefully, do not estimate.
7. The lady fingers keep open for days in a stainless steel tin. Don`t get soft.
8. They are good for tiramisu, malakoff cake, desserts or simply for snacking.