When I made my raspberry mousse entremets with strawberry insert (using the recipe from Chloé Délice), I made a ladyfinger sponge for the base of the entremets. My first ladyfingers! And I had some batter left over, so I piped some fingers to make little biscuits, and I also practised piping tightly packed fingers for a future charlotte. In the end, this recipe is very easy to make, the baking is no trouble at all and, on top of that, they are so good!!! The first thing I said to myself was “oh, they look like real ones!” (i.e. supermarket biscuits… yes, I know those aren’t the “real” ones, but you know what I mean ^^)
Anyway, I’ve promised myself I’ll make the ladyfingers myself for my next charlotte — it’ll be even better!
Ingredients & preparation
1 component · Full recipe
Ladyfinger Biscuit
Ingredients
- 120 g (4.2 oz) egg whites
- 100 g (3.5 oz) sugar
- 80 g (2.8 oz) egg yolks
- 100 g (3.5 oz) plain flour
Preparation
1
Whisk the egg whites with the sugar to stiff peaks.
2
Fold in the lightly beaten egg yolks using a rubber spatula, then gently fold in the sifted flour.
3
Using a piping bag fitted with a 12 mm nozzle, pipe 10 cm (3.9 in) logs of batter. Remember to space them slightly apart — they will puff up a little during baking.
4
Dust with icing sugar and wait 5 minutes. Dust a second time, then bake for about 12 minutes at 180°C / 350°F.
5
Transfer to a wire rack and leave to cool.
6
Ladyfinger biscuits can be used as the base for an entremet (as in my raspberry mousse entremet with strawberry insert) or to make a charlotte.
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