Reviews

Add Rating & Review

Back to Vanilla Ladyfingers

All Reviews for Vanilla Ladyfingers

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Vanilla Ladyfingers

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes about 30

Ingredients

Ingredient Checklist

6 tablespoons all-purpose flour

6 tablespoons cornstarch

3 large eggs, separated

3/4 teaspoon pure vanilla extract

9 tablespoons sugar

1/8 teaspoon salt

Gallery

Vanilla Ladyfingers

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes about 30

Vanilla Ladyfingers

                              Credit: 
                              Mike Krautter

Vanilla Ladyfingers

                              Credit: 
                              Mike Krautter

Vanilla Ladyfingers

Recipe Summary

Yield: Makes about 30

Recipe Summary

Yield: Makes about 30

Yield: Makes about 30

Makes about 30

Ingredients

Ingredients

  • 6 tablespoons all-purpose flour
  • 6 tablespoons cornstarch
  • 3 large eggs, separated
  • 3/4 teaspoon pure vanilla extract
  • 9 tablespoons sugar
  • 1/8 teaspoon salt

Directions

Preheat oven to 400 degrees. Using a pencil, mark two sheets of parchment with 3-inch lines; place upside-down on baking sheets. In a small bowl, sift together flour and cornstarch.

In the bowl of a standing mixer fitted with the whisk attachment, whisk egg yolks, vanilla, and 6 tablespoons sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.

Combine remaining egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 3 tablespoons sugar. Continue whisking until stiff and glossy, 2 to 3 minutes more.

Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Transfer batter to a pastry bag fitted with a 5/8-inch tip. Holding bag horizontally, pipe 30 ladyfingers between the two baking sheets, using the 3-inch marks as a guide. Bake until deeply golden, 11 to 13 minutes. Let cool on wire rack.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Vanilla Ladyfingers

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Vanilla Ladyfingers

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest