I know ladyfingers are easily accessible at the grocery stores, but I enjoy making them from scratch. I usually make a batch and keep them in the freezer and use them when I don't have the time to make desserts or when it's too hot to turn on the oven and bake a dessert. Ladyfingers are so versatile, use them to make Tiramisu or simply top them with some whipped cream, fresh fruits and decorate with pistachios.
Honestly, the possibilities are endless, today I piped them in a circular motion and made sponge disks, then topped them with Persian pistachio ice cream and sprinkle some more pistachios on top and decorate them with strawberries. I think pistachios and strawberries are the perfect combinations of flavor and color. You will have beautiful and refreshing summer desserts in no time.
Yield: 45-50 ladyfingers Bake Time: 45 minutes
Before you start:
- Ensure that your whisk attachment and your dish are grease free. Even the slightest hint of grease can ruin beaten egg whites. Before making ladyfingers, be sure the bowl and beaters are super clean and completely dry.
- Separate the egg whites from the yolk 24 hours in advance. Aged egg whites give you more volume.
- Start beating the egg whites at low speed and gradually increase the speed.
- Before you start filling your bag, use a clothespin to close the bag, this prevents the batter from running all over the place when you're trying to fill your bag.
- Fill the bag less than half way, if you have too much batter in the bag, it will be very difficult to pipe
- In order to make sure all the ladyfingers are the same length, use a pencil and ruler to create a template. I spaced the lines about 3".
- To pipe these ladyfingers I used pastry tip #805
- 5 medium eggs, separated
- 87g (1/2 cup; not full) Sugar
- 49g(1/2 cup) Flour
- 49g (1/2 cup; not full) Corn Starch
- Sift together the pastry flour and corn starch.
- Whip the egg whites to stiff peaks with the sugar
- Add the egg yolks on low speed, one by one
- Fold in the sifted flour/starch mixture and pipe to desired sizes.
- Dust generously with powdered sugar and bake at 280° F until the ladyfingers are golden brown; approximately 25-30minutes
- Once cooled, you can place them in an airtight container and store in the freezer up to a month or store them in a dry place for up to two weeks, no refrigeration needed.
This is my last post before I leave to Iran next week. For those of you who travel back and forth to your home country, you know how I feel. I'm overwhelmed by intense emotions. One minute I'm happy and excited that I'm going to see my sister, brother, and my friends.... the next minute, I have tears in my eyes just thinking about leaving my four-legged kids and husband behind.
Before I leave you today, I hope you enjoy the recipe and you start baking these ladyfingers at home rather than buying them from the store :) Thank you for spending this time with me and allowing me into your life and into your kitchen...I truly appreciate it ...love you <3
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