Ladyfingers

Difficulty:
1/5

Ease of preparation: Medium

Yield: 36 ladyfingers

Ingredients:

¾ cup (180 ml) pastry flour (or substitute with all-purpose)

2 tablespoons (30 ml) potato starch (or substitute with cornstarch)

5 eggs, separated

¾ cup (180 ml) sugar, divided

1/8 teaspoon (0.5 ml) lemon juice

Icing sugar, for dusting

 

Special Equipment

Piping bag

 

Method:

Let’s get baking!

 

Preheat oven to 400 F (205C).

 

Place a sheet of parchment paper onto a baking sheet. Sift together pastry flour and potato starch and set aside.

 

Add egg yolks and ½ cup (120 ml) sugar to a new bowl. Beat together for a few minutes and set aside.

 

In a separate bowl, add egg whites and whisk until they’re frothy. Add in lemon juice and whisk in. Beat until soft peaks form. Slowly add remaining sugar and beat until stiff peaks form. Fold egg yolk mixture into egg white mixture. Fold in flour mixture.

 

Add mixture to a piping bag. Pipe fingers onto the baking sheet, leaving 1 cm between each one. Dust with icing sugar.

 

Bake 5-6 minutes or until golden. Let cool.