Ladyfinger Biscuit

PREP TIME
20 minutes

                                                           COOK TIME
                                        15 minutes

                                                                                                                  TOTAL TIME

                                                                           35minutes

INGREDIENTS

• ¼ cup plus 3 tablespoons all purpose flour

• ½ teaspoon vanilla

• 4 tablespoons sugar, divided

• 2 large eggs, separated

• icing sugar for dusting

Preparation

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Create a template on the parchment paper to use as a guide. Draw horizontal lines across the width of the paper making each cookie 3½ inches long spaced 1 inch apart. Turn the paper over to the other side.
• Bring eggs to room temperature. 
• You can quickly do this by placing them in a bowl of hot tap water for 5 minutes.
• Using an electric mixer, whisk egg whites on high speed until soft peaks are formed. Add 2 tablespoons of sugar and continue whisking until stiff, smooth and glossy. Transfer meringue from mixing bowl to another bowl.
• Add egg yolks and 2 tablespoons sugar to mixing bowl and beat until smooth, creamy and pale yellow in colour, approximately 7-8 minutes on high speed.
• Mix in vanilla.
• Sift flour over egg mixture but do not fold in.
• Add the meringue in three additions and gently fold in together with the flour. Mix only until incorporated.
• Scoop batter into a piping bag. If you don’t have one then use a plastic freezer bag. Cut a hole approximately ½ inch wide.
• Pipe lady fingers using the lines as a guide.
• Using a fine sieve, dust with icing sugar then dust again.
• Bake 15-18 minutes.
• Transfer cookies to wire rack and let cool.