Ladyfingers for Diane
Delight in the airy elegance of "Ladyfingers for Diane," a classic recipe that brings a touch of sophistication to your baking repertoire. These homemade ladyfingers are light, tender, and slightly crisp, making them perfect for layering in decadent tiramisu, creating stunning trifles, or enjoying as delicate cookies with your favorite coffee. This recipe emphasizes the importance of airy whipped egg whites and a gentle folding technique to achieve their signature sponge-like texture. A double dusting of powdered sugar creates a delicate crust that elevates both taste and presentation. With just 20 minutes of prep time and a short 15-minute bake, you can create a batch of 24 beautifully golden ladyfingers that are as versatile as they are delicious. Whether you're crafting an elaborate dessert or seeking a homemade touch for teatime treats, these easy-to-follow steps make it a foolproof addition to your recipe collection. Perfect for entertaining or everyday indulgence, “Ladyfingers for Diane” promises bakery-quality results right from your kitchen.
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Recipe Information
Ingredients
- 4 large Eggs (separated)
- 100 grams Granulated sugar
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a mixing bowl, beat the egg yolks and half of the granulated sugar (50 grams) until the mixture is pale, thick, and leaves a ribbon-like trail when the whisk is lifted. Add the vanilla extract and mix to combine.
In a separate, clean bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the remaining granulated sugar (50 grams) while beating, and continue until stiff and glossy peaks form.
Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites with a spatula, being careful not to deflate the mixture.
Sift the all-purpose flour and cornstarch together, and gradually fold them into the egg mixture in three batches. Be gentle to maintain the airy texture.
Transfer the batter into a piping bag fitted with a plain round tip (about 1/2 inch in diameter). Pipe 4-inch long ladyfinger shapes onto the prepared baking sheets, leaving about 1 inch of space between each.
Dust the piped batter with a generous layer of powdered sugar using a fine sieve. Let the sugar sit for 1 minute, then add a second dusting for a light crust on top.
Bake in the preheated oven for 12 to 15 minutes or until the ladyfingers are puffed and light golden brown. Rotate the trays halfway through baking for even results.
Remove the ladyfingers from the oven and let them cool for 5 minutes on the baking sheets. Then, transfer them to a wire rack to cool completely.
Store in an airtight container for up to 3 days, or freeze for longer storage. Ladyfingers can be used as a base for desserts like tiramisu or served as cookies with coffee.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 131.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 129 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
