3 large Eggs* (4 medium)
6 Tablespoons granulated sugar
3/4 cup Cake flour (or 3/4 cup all purpose flour + 2 tbsp corn starch)
1/3 cup powdered sugar
no-stick cooking spray
Sifter or fine-mesh strainer
Parchment paper (non-negotiable)
Flat metal spatula
Baking sheets (preferably two, but one will do)
Ziplock baggie and scissors-or- Pastry bag w/ 3/4" round tip
When it comes to eggs, in many recipes: size matters
. ;-) Large-size eggs are the general baking-rule-of-thumb, but the eggs here in Baja aren't categorized by size. They vary from pipsqueak to jumboliath and I buy what's available. A little research yielded the following information:
Eggs are sized on their weight. Therefore, medium eggs weigh between 53 - 63g, large eggs weigh between 63 - 73g and extra large eggs weigh more than 73g.
The eggs in my frig all weighed close to 60 grams, so I used 4 eggs for this recipe.
Here's another helpful egg conversion chart
from whatscookingamerica.net that you may want to bookmark for future reference.
These approximations are based on a large (2-oz) egg.
Other egg sizes may be more or less than the amounts listed below.
3 whole eggs = 1/2 cup
1 whole egg = 3 tablespoons
1/2 whole egg = 4 teaspoons
6 to 7 egg yolks = 1/2 cup
1 egg yolk = 1 tablespoon
4 to 6 egg whites = 1/2 cup
1 egg white = 2 tablespoons
Ok... enough trivia... back to baking Ladyfingers! ;-)