How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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How to make ladyfingers

by Eddy Van Damme on November 12, 2009

How to Make Ladyfingers

The flavor and texture of perfect ladyfingers is simply delightful. Their soft and tender core and delicate crunch on the surface makes them simply irresistible. Needless to say, ladyfingers hold a starring role in Tiramisu but they are also central in countless other desserts. Their spongy texture is ideal for soaking up liquor syrups and infusions of all kinds, adding tremendous possibilities to desserts. Prepackaged ladyfingers have sadly nothing in common with homemade ones. Would you not agree that they are a disgrace? With a texture stuck between Styrofoam and cardboard and a flavor profile of stale egg bread, they do not compare to the real thing and neither do they have a place in my kitchen!

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

If I stated that ladyfingers are easy to make, it would dishonest. You can open up several professional baking books and view many less than desired ladyfingers. Its not that the ingredients are temperamental, with ladyfingers its really all about correctly folding the ingredients. If the batter is not folded enough, bits of flour lumps may still be present, over-folded the batter becomes runny and will not hold its shape when being piped. Some recipes use more flour if compared to this one, making it more stable or stiff-due to the extra starch content, but the result is much less refined.

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

Piping ladyfinger batter into fingers is for many applications absolutely not necessary. The batter can easily be spread on a baking sheet and be cut into any shape you need for layering Tiramisu or anything else. This option is also perfect for many uses like layering ice cream and or sorbet cakes and mousse entremets. In fact, pastry chefs customarily use ladyfingers for the outside of entremets or tortes and sheet style ladyfingers for layering applications.

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

Getting it all together!

Ladyfingers freeze very well. Professionals do it all the time, so there is no need to make these the last minute. Once cooled place them in an airtight bag and freeze! Make sure you dust the ladyfingers twice with powdered sugar before baking to obtain the much desired delicate crunchy surface.

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

Ladyfingers
Yield: about 50 1 Cup 6 1 teaspoon 6 Cup minus 1 Tbsp As needed (4.5oz) (6) (1 tsp) (6) (3.5oz) All purpose flour Egg yolks, large Vanilla extract Egg whites, free of yolk traces! Extra fine granulated sugar Powdered sugar for dusting 135 g 6 5 ml 6 115 g As needed

1. Set the oven at 400F (200C). 2. Prepare 2-3 baking sheets with parchment paper and set aside. If piping the ladyfingers prepare a piping bag fitted with a baking tip slightly smaller than inch (1 cm). 3. Sift the flour twice and set aside. 4. Whip the egg yolks and vanilla on high until a thick ribbon forms and the color is pale, at least 8 minutes. Set aside. 5. In a separate and immaculately clean bowl whip the egg whites and sugar to a very stiff consistency (as seen in the picture). Remove from machine. 6. With a spatula stir the meringue around to make it smooth and homogenous. (Since they do not contain flour or egg yolk yet, they will not fall) 7. Quickly scrape the whipped yolks to the meringue and fold gently with a spatula until almost completely mixed together. Some yellow streaks may remain. 8. Gently fold the sifted flour into the mixture taking care not to overfold. 9. Place in the piping bag and pipe into long fingers or spread evenly onto two baking sheets. 10. Dust with powdered sugar and let sit for a minute. Dust a second time and place in the oven until golden brown, about 10 minutes.
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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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55 COMMENTS ON HOW TO MAKE LADYFINGERS

Eddy Van Damme on January 21, 2013 at 1:38 pm said:

Mark, you certainly can do just that. When adding whipped egg white in that manner, add it in small increments at first. Also make sure that between additions of whipped egg white you quickly re-whip these to make them flexible again. Eddy.

Mark on January 21, 2013 at 7:17 pm said:

Thanks for the fast reply and advice. What should I be re-whippin and is that by hand or machine?

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

Lidiya on March 6, 2013 at 7:08 am said:

I am confused a little bit: you gave flower weight 1 cup, and mentioned 4.5oz or 135 gr. It cant be, because 1 cup is about 230 gr. Could you, please, correct your measurements.

Eddy Van Damme on March 8, 2013 at 6:17 am said:

Hi Lidiya, Those cups measurements always confusing indeed. Since flour is fairly light (much lighter compared to sugar), when a cup is filled with flour it only registers 4.5 oz (135 gram) on a scale. Thank you for visiting and your comment, it is confusing to most. Eddy.

Nereida Rios on May 6, 2013 at 9:18 pm said:

I was a little confused on what the texture of ladyfinger should be since i use the packaged ones for tiramisu, since these are the real deal and are spongy, would it be better to brush them instead of dipping them into the coffee so they dont get too soggy

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http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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How to make ladyfingers -Recipe by Chef-Author Eddy Van Damme

http://www.chefeddy.com/2009/11/how-to-make-ladyfingers/

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