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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/
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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/
If I stated that ladyfingers are easy to make, it would dishonest. You can open up several professional baking books and view many less than desired ladyfingers. Its not that the ingredients are temperamental, with ladyfingers its really all about correctly folding the ingredients. If the batter is not folded enough, bits of flour lumps may still be present, over-folded the batter becomes runny and will not hold its shape when being piped. Some recipes use more flour if compared to this one, making it more stable or stiff-due to the extra starch content, but the result is much less refined.
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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/
Piping ladyfinger batter into fingers is for many applications absolutely not necessary. The batter can easily be spread on a baking sheet and be cut into any shape you need for layering Tiramisu or anything else. This option is also perfect for many uses like layering ice cream and or sorbet cakes and mousse entremets. In fact, pastry chefs customarily use ladyfingers for the outside of entremets or tortes and sheet style ladyfingers for layering applications.
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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/
Ladyfingers
Yield: about 50 1 Cup 6 1 teaspoon 6 Cup minus 1 Tbsp As needed (4.5oz) (6) (1 tsp) (6) (3.5oz) All purpose flour Egg yolks, large Vanilla extract Egg whites, free of yolk traces! Extra fine granulated sugar Powdered sugar for dusting 135 g 6 5 ml 6 115 g As needed
1. Set the oven at 400F (200C). 2. Prepare 2-3 baking sheets with parchment paper and set aside. If piping the ladyfingers prepare a piping bag fitted with a baking tip slightly smaller than inch (1 cm). 3. Sift the flour twice and set aside. 4. Whip the egg yolks and vanilla on high until a thick ribbon forms and the color is pale, at least 8 minutes. Set aside. 5. In a separate and immaculately clean bowl whip the egg whites and sugar to a very stiff consistency (as seen in the picture). Remove from machine. 6. With a spatula stir the meringue around to make it smooth and homogenous. (Since they do not contain flour or egg yolk yet, they will not fall) 7. Quickly scrape the whipped yolks to the meringue and fold gently with a spatula until almost completely mixed together. Some yellow streaks may remain. 8. Gently fold the sifted flour into the mixture taking care not to overfold. 9. Place in the piping bag and pipe into long fingers or spread evenly onto two baking sheets. 10. Dust with powdered sugar and let sit for a minute. Dust a second time and place in the oven until golden brown, about 10 minutes.
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Mark, you certainly can do just that. When adding whipped egg white in that manner, add it in small increments at first. Also make sure that between additions of whipped egg white you quickly re-whip these to make them flexible again. Eddy.
Thanks for the fast reply and advice. What should I be re-whippin and is that by hand or machine?
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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/
I am confused a little bit: you gave flower weight 1 cup, and mentioned 4.5oz or 135 gr. It cant be, because 1 cup is about 230 gr. Could you, please, correct your measurements.
Hi Lidiya, Those cups measurements always confusing indeed. Since flour is fairly light (much lighter compared to sugar), when a cup is filled with flour it only registers 4.5 oz (135 gram) on a scale. Thank you for visiting and your comment, it is confusing to most. Eddy.
I was a little confused on what the texture of ladyfinger should be since i use the packaged ones for tiramisu, since these are the real deal and are spongy, would it be better to brush them instead of dipping them into the coffee so they dont get too soggy
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