The recipe comes from the book this book is one of his in my collections ^ ^.
Actually I love his books, but I rarely use his recipe haha, not that it's very hard to make, because there are many basic recipes like biscuits, cake etc., but each time that I read, there are many things I want to do! Anyway, I try to use it more often ^ ^.
So, I start with this basic recipe, the one that you can use for your charlotte, eat with the the ice cream or your tiramisu. When you use it for charlotte, just pipe the finger close to each other so it becomes a band, that you can cut it to fit the size of your pan in your recipe and reduce the baking time a little bit.
The batter of this recipe is very good, if you whip the egg white into very firm peak, you can let it sit on the counter for 15 minutes without any problems, so there is no rush for baking.
Basic Lady Finger
Makes 80 fingers
Makes 80 fingers
large egg whites
Large egg yolks
All purpose flour, sifted
1. In an impeccably clean, dry mixer bowl with a clean, dry whisk attachment in place, whip the egg whites on high speed until they turn opaque and form soft peaks. Still whipping on high, gradually add 130g of the sugar (sugar a). Continue beating until the whites are glossy and hold very firm peaks. It’s important that the whites develop into a really firm meringue this is what will allow the batter to rest on the counter for 15 minutes and still maintain its shape. Set aside for the moment.
2. In another bowl, whisk the yolks and the remaining 25g of sugar (sugar b) together until they are well blended, about 1 to 2 minutes. Working with a rubber spatula, gently fold the yolk mixture into the beaten whites. Then fold in the flour, sifting the flour over the mixture in a few additions and incorporating it gingerly. (No matter how delicately you fold in the flour, the batter will deflate. Don’t worry but do be gentle.) The batter is now ready to be piped and baked according to your recipe’s particular instructions.
To pipe and bake
The following are general directions for piping and baking ladyfinger batter.
• Confectioner’s sugar
1. Fit a large pastry bag with a plain ½ -inch tip and set aside until needed. Cut two pieces of parchment paper to fit two large baking sheets.
2. Gently spoon the batter into the pastry bag. Start making a ladyfinger band by piping plump logs of batter from top to bottom within the pencil lines. Pipe one ladyfinger log, keeping firm and steady pressure on the pastry bag, you should end up with ladyfingers that are about 1 inch x 4 inch and about ⅔ to ¾ inch high. Dust it lightly with confectioner’s sugar and pipe the second band in the same fashion; dust it with confectioner’s sugar too. Refill the bag when you run out of batter.
Let the piped batter rest on the counter for 15 minutes, during which time the confectioner’s sugar will pearl, or form beads.
3. Give the bands a second light dusting of confectioner’s sugar and slip the baking sheets into the oven. Bake for 12-15 minutes, just until the fingers are golden. Slide the parchment off the baking sheets and transfer the fingers, on their parchment sheets, to racks. Allow to cool to room temperature.
4. When the fingers are cool, run an offset spatula under the disks and bands to loosen them from the paper.