SOFT LADY FINGERS
Provided by Gaston LeNôtre
Yield Makes about 32 ladyfingers
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F with rack in middle.
- Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.
- Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).
- Beat egg whites with cleaned beaters until they just hold soft peaks.
- Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.
- Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.
- Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.
- Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.
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