Homemade Ladyfingers Recipe
Having a difficult time finding ladyfingers in the grocery store? Try baking your own! "I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts," explains Peggy Bailey from Covington, Kentucky.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:15 servings
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup plus 1/3 cup sugar, divided
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Confectioners' sugar
- 1. In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside.
- 2. In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture.
- 3. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet.
- 4. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month.
- 5. To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts. Yield: about 2-1/2 dozen.
1 serving (2 each) equals 69 calories, 1 g fat (trace saturated fat), 43 mg cholesterol, 39 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.
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