Lady Fingers

By the RecipeCafe Archives

Ingredients

• 3 large egg whites
• 3 tbsp (22 g) all-purpose flour, sifted
• 0.25 cup (30 g) powdered (confectioners') sugar, plus extra for sprinkling
• 0.25 tsp fine salt
• 2 large egg yolks
• 0.25 tsp pure vanilla extract

Instructions

1. 1. Heat the oven to 350°F (175°C). Line a baking sheet with unbuttered parchment paper.
2. 2. Sift the flour together with the salt into a small bowl; set aside.
3. 3. Beat the egg whites (electric hand mixer or stand mixer) until stiff and dry — they should hold a firm peak and show no slip when the bowl is tilted. This is a stiff-peak meringue technique: air is incorporated to provide all the lift in this batter.
4. 4. With the mixer running on medium speed, add the powdered sugar gradually, one tablespoon at a time, continuing to beat until the meringue is glossy and holds its shape.
5. 5. In a separate small bowl, beat the egg yolks until thick and lemon-colored, 2–3 minutes. They should fall from the whisk in a pale, ribbon-like stream. Add the vanilla extract and stir to combine.
6. 6. Gently fold the yolk mixture into the meringue using a wide spatula, using no more strokes than necessary to combine.
7. 7. Add the flour-salt mixture all at once and cut and fold it in — a technique of slicing down through the batter and lifting up — until just incorporated and no dry streaks remain. Do not stir or beat; overworking will deflate the batter.
8. 8. Fill a pastry bag fitted with a plain round tube (approximately 1/2-inch / 1.25 cm opening). Pipe the batter into fingers 4-1/2 inches (11 cm) long and 1 inch (2.5 cm) wide onto the prepared baking sheet, spacing them at least 1 inch apart.
9. 9. Sprinkle the piped fingers lightly with powdered sugar.
10. 10. Bake at 350°F (175°C) for 8–12 minutes, until the edges are lightly golden, the tops are pale and set, and the fingers spring back lightly when touched. Do not overbake; they should remain soft and tender.
11. 11. While still warm, slide a thin knife or offset spatula under each finger to release it from the paper. Transfer to a wire rack to cool completely. If they resist, allow them to cool for 1–2 more minutes, then retry.