I have mentioned this in the past, but I am really not much of a baker. While I say that (and believe it), I have found myself doing more baking lately than I’m used to. Some people are really happy when they bring out their electric mixer. Me, I get apprehensive. In baking you have to be exact. I am not really an exact kind of guy. In baking, my teaspoons are leveled. In cooking, I just estimate at what looks like a teaspoon.
This quarter’s Gourmet Club dinner’s theme was Italian. My assignment, dessert. I decided on a two-pronged approach. The first was Cannoli which I have already featured on the blog. The other desert was……nope. Can’t reveal it quite yet (look for it tomorrow). You might get a good guess as it is an Italian dessert that needed ladyfingers.
The first run-through of the dessert I bought firm ladyfingers. While they worked OK, the texture was off and they didn’t soak up any of the other flavors. I knew I needed to make ladyfingers.
There are only four simple ingredients.
Servings: 3 – 4 dozen |
- 4 eggs, separated
- 2/3 cup white sugar
- 7/8 cup all-purpose flour
- 1/2 teaspoon baking powder
1. Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
3. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
Total Fat: 0.4g Cholesterol: 18mg Sodium: 11mg Total Carbs: 4.6g Dietary Fiber: 0.1g Protein: 0.8g