LADY FINGERS INGREDIENTS RECIPES

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HOMEMADE LADYFINGERS RECIPE: HOW TO MAKE IT



Homemade Ladyfingers Recipe: How to Make It image

Having a difficult time finding ladyfingers in the grocery store? Try baking your own! "I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts," explains Peggy Bailey from Covington, Kentucky.

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup plus 1/3 cup sugar, divided
3 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar

Steps:

  • In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside. , In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month., To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

Nutrition Facts : Calories 69 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 39mg sodium, CarbohydrateContent 13g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

LADY FINGERS RECIPE - FOOD.COM



Lady Fingers Recipe - Food.com image

These are SO much better than store bought, and very simple to throw together. They make a delightful cheesecake 'crust'.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 19 fingers

Number Of Ingredients 7

6 large eggs, separated
3/4 cup sugar
2 1/2 teaspoons vanilla
1 tablespoon water
1 1/2 cups sifted cake flour
3/4 teaspoon cream of tartar
1 cup powdered sugar, for dusting

Steps:

  • Preheat oven to 400 degrees F.
  • Line two baking sheets with parchment or wax paper.
  • Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
  • Lower speed and beat in vanilla and water.
  • Increase speed and beat for 30 seconds to thicken.
  • Sift the flour over this and set aside, without mixing.
  • In another bowl, beat egg whites until foamy, then add cream of tartar.
  • Beat until soft peaks form.
  • Gradually beat in remaining 1/4 cup sugar.
  • Continue beating until stiff peaks form.
  • Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
  • Gently fold in remaining whites.
  • Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
  • Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
  • They will attach during baking.
  • Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
  • If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
  • Sift the powdered sugar over- the batter will absorb some.
  • Bake for 8 to 10 minutes until springy to the touch.
  • Remove to racks and cool slightly.
  • Remove from parchment with long spatula while still warm.
  • Or invert disc onto towel-covered rack and reinvert back to plain rack.

Nutrition Facts : Calories 119.4, FatContent 1.7, SaturatedFatContent 0.5, CholesterolContent 66.8, SodiumContent 22.5, CarbohydrateContent 22.9, FiberContent 0.2, SugarContent 14.3, ProteinContent 2.9

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