The Ladyfinger biscuit is used in many pastries and cakes
About this 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)
Beating the whites
3. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed
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
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.
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
Circles
18. You may want to pipe out in circles, on a baking sheet lined with parchment paper or a silicon mat
"Glued" Lady fingers for a cake
19. You may want to pipe out ladyfingers as well
20. Leave some space between the ladyfingers
Individual Lady fingers
21. For individual lady fingers, I use a special mold called "silform"
La Bovida
36 Rue Montmartre
75001 Paris
Before baking
22. You want to sprinkle icing sugar, 3 times
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
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
Excellent description
Are these supposed to be crunchy like the original pavesini? They are not coming out crunchy. Thank you
Not really. REAL ladyfingers are a bit crunchy on top (thanks to the powdered sugar) and soft inside.
Ladyfingers we buy in supermarkets are dried out (for longer preservation).
So if you want to dry them, just let them rest at room temperature, or at low temperature in the oven (220 °F / 100 °C)
Excellent my friend