Ladyfinger Biscuits

Ingredients:

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Separate Egg Whites and Yolks:

Carefully separate the egg whites from the yolks. Place the egg whites in a clean, dry mixing bowl and the yolks in a separate bowl.

3. Beat Egg Yolks:

Using a hand mixer or a stand mixer, beat the egg yolks, half of the granulated sugar (about 1/4 cup), and vanilla extract until the mixture is pale and creamy. This will take about 5 minutes.

4. Beat Egg Whites:

In the bowl with the egg whites, add a pinch of salt. Begin to beat the egg whites on medium speed. Once they become frothy, gradually add the remaining sugar (about 1/4 cup) while continuing to beat. Beat until stiff, glossy peaks form.

5. Fold Egg Whites into Yolk Mixture:

Gently fold the beaten egg whites into the yolk mixture using a spatula. Be gentle to maintain the volume of the egg whites.

6. Sift and Fold in Flour:

Sift the all-purpose flour over the egg mixture. Gently fold the flour into the mixture until it’s just combined. Be careful not to overmix; you want a light and airy batter.

7. Pipe Ladyfingers:

Transfer the batter to a piping bag fitted with a round tip (or use a Ziploc bag with the corner cut off). Pipe the batter into finger-shaped cookies, about 3 inches long, onto the prepared baking sheets. Leave some space between each ladyfinger.

8. Bake:

Bake in the preheated oven for about 10-12 minutes or until the ladyfingers are lightly golden and set.

9. Cool:

Allow the ladyfingers to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

10. Serve:

Ladyfingers can be enjoyed on their own or used in various dessert recipes like Tiramisu or Charlotte Russe. You can also dust them with confectioners’ sugar before serving if desired.

Enjoy your homemade ladyfinger biscuits! They are perfect for making delicious desserts and also great as a light, delicate snack.