Adapted from: All Recipes
Made by: Cathy
My sister was making tiramisu for Thanksgiving, so I told her I had a recipe for ladyfingers and I could make it for her. They're pretty hard to find in the stores, so might as well make something from scratch that tastes better than store bought.
The original recipe was for 48 servings, but it has all weird measurements for the ingredients. I changed it to 36 servings and it worked perfectly. I didn't get 36 cookies though, I only got 24. I guess I made them a little bigger and there was some batter left in the piping bag.
3 eggs, separated
1/2 cup white sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1. Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
3. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites.
Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.
I made 2 batches. The first batch I made was only 24 cookies. They were also a little flat:
So, I added more baking powder for the second batch. I also whipped the egg whites a little longer, and didn't pipe the batter. I spooned the mixture onto silicone sheets.
Make sure they're totally cooled before peeling off the sheets. The cookies are fairly sticky. Although the cookies didn't look like fingers at all, the flavor was very good.