Traditional Ladyfingers are scantly sweet. They have a crisp, golden exterior and a pillowy-soft soul. Demure by nature, you won't find proper Ladyfingers lingering on a tawdry market isle. All for the greater good, because these delightful digits are scrumptious... and they're incredibly easy to make, too!
Step 1: Ingredients and Tools:
- 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
- Electric mixer
- Sifter or fine-mesh strainer
- Parchment paper (non-negotiable)
- Wooden spoon
- Flat metal spatula
- Baking sheets (preferably two, but one will do)
- Ziplock baggie and scissors-or- Pastry bag w/ 3/4" round tip
- assorted bowls
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.
Here's another helpful egg conversion chart from whatscookingamerica.net that you may want to bookmark for future reference.
Other egg sizes may be more or less than the amounts listed below.
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! ;-)