Ladyfingers dough recipe

1.  Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up

2. Add in the Cream of Tartar (½ teaspoon or 1 g)

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Beating the whites

3. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed

KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

4.  The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

5. After 5 minutes, add half of the Sugar (4 Tablespoons or 50 g)

6. After 5 minutes, add the remaining of the Sugar (4 Tablespoons or 50 g)

7. Beat a few minutes until whites are fully whipped and firm

8. You may also add Meringue Powder and beat for a few minutes

9. Add in and whip the 3 Egg Yolks

10. Sift the Flour (⅔ Cup or 100 g) and Baking Powder (1 teaspoon or 3 g) together over the mixing bowl containing the egg whites

Sifter for BakingFlour Sifter

11. Gently fold the mixture with a hand whisk

12. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently

13. Add a second half, and gently fold the mixture with a rubber spatula

14. This is the final texture. You may see a few lumps, which is fine.

DeBuyer WhiskLe Creuset Silicone Spatula

15. Fill a Pastry Bag with the mixture

16. The pastry tip size depends on what you are trying to do

Push and squeeze the Pastry Bag inside the tip firmly to avoid the batter to go out the Pastry Bag while you are transferring your batter

17. The Pastry Bag is the best tool to line up the dough before baking. However in some cases, you may pour the dough and use a long spatula to spread it, simply

Matfer Bourgeat Pastry BagsDisposable Pastry Bags

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Circles

18. You may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat

Perforated Baking PanSilicone Baking Mat Perforated Baking Mat

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"Glued" Lady fingers for a cake

19. You may want to pipe out ladyfingers as well

20. Leave some space between the ladyfingers

Parchment Paper RollReynolds Parchment Paper, 30 Sheets

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Individual Lady fingers

21. For individual lady fingers, I use a special mold called "silform"

La Bovida
36 Rue Montmartre
75001 Paris

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Before baking

22. You want to sprinkle icing sugar, 3 times

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Baking

23.  Bake in preheated oven at 380 °F / 190 °C, for 10/15 minutes

24. I leave the oven door slightly open to lower the humidity in the oven

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Removing the silicon mat

25. Do not peel the parchment paper (or silicon mat), you could tear your cake : place another baking mat

26. Flip over

27. Peel the baking mat