Ladyfingers (Biscuits À La Cuiller) – a delicious recipe with all-purpose flour, salt, eggs, granulated sugar, vanilla extract, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F degrees (175C degrees).
2
Grease and flour a baking sheet.
3
In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).
4
In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).
5
Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.
6
Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.
7
Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.
8
Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.
9
*Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.
372
kcal
Calories
10
g
Fat
56
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2/3 cup all-purpose flour, sifted, 1 pinch salt, 4 eggs, separated, 1/2 cup granulated sugar, divided, and more.
Yes, Ladyfingers (Biscuits À La Cuiller) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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