How to make it

  • Line sheet pans with parchment paper.
  • Whip the egg yolks with 9 oz/255 g of the granulated sugar on high speed with the whip attachment until thick and light, about 8 minutes.
  • Whip the egg whites on medium speed with a clean whip attachment until soft peaks form. Add the remaining 4 oz / 113 g sugar to the whites in a steady stream, then increase to high speed and whip until medium peaks form.
  • Working quickly but gently, fold the egg whites into the yolks. Fold in the sifted cake flour.
  • 5 Fill a pastry bag fitted with a #4 plain tip with the batter and pipe into 3-in / 8-cm lengths on the prepared pans. Dust generously with confectioners' sugar.
  • Bake at 400°F / 204°C until the edges turn a light golden brown, about 15 minutes.
  • Transfer to racks and cool completely. Store in an airtight container.
  • Variation: Chocolate Ladyfingers
  • Substitute 2 oz / 57 g cocoa powder for 2 oz / 57 g of the cake flour and sift it with the flour before proceeding as directed above.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    thanks Peeta wont have to buy themnow LOL. looks easy enough
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