I did originally make quite a few… but I had 3 taste testers today and all of them seemed to take a while to decide that they loved them (the cunning little gits)
- 4 eggs, separated
- 2/3 cup sugar
- 7/8 cup flour
- 1/2 teaspoon baking powder
- Preheat oven to Gas Mark 6 (400F/ 205 C)
- Grease or Line two 17 x 12 inch baking sheets with grease proof paper.
- Place egg whites in bowl and beat on high until soft peaks start to form
- soft peaks and stiff peaks >>> when you stir the eggs with the whisk and hold up the whisk away from the bowl…. it should leave a little peak. If the peak flops over after a few seconds, its a soft peak…. if its stays there its a stiff peak. The best test for stiff peaks is to hold it above your head and the mixture shouldn’t move.
- 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 colour. (pale yellow)
- Sift flour and baking powder together on a sheet of wax paper. (or in a bowl like me)
- Fold half the egg whites into the egg yolk mixture.
- Fold in flour, and then add the remaining egg whites.
- The original recipe (see above) called for the lady fingers to made using a pastry bag…. ie piped on. I don’t have one so I just drizzled the mix onto the trays with a teaspoon. It worked fine. alternatively…
- Transfer mixture to pastry bag and pipe out onto prepared baking sheet.
- Bake for about 8 minutes.
This recipe makes 3 to 4 dozen decent sized lady fingers