Why endlessly hunt for stale ladyfingers at the grocery store or bakery when you can have homemade fresh ones in a mater of minutes. These go great with Tiramisu and help perfect it.
- 4 large eggs seperated into yolks (only keep 3 yolks) and all 4 of the whites, wait utill they are room temperature to break them
- 1/2 cup (115g)Â bakers sugar, divided in two
- 1/2 teaspoon vanilla
- 1 cup (140g) all-purpose flour
- powdered sugar for dusting
- Preheat the oven to 375°F (190°C) & prep 2 cookie sheets with parchment paper
- Separate the eggs, yolks in one large bowl and whites in a stand mixer bowl with whisk attachment.
- Using a hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale/fluffy, then beat in the vanilla. Set aside.
- Whip egg whites on medium-high, until fluffy. Once light and fluffy slowly add the other 1/4 cup of the sugar while whipping. Continue to whip until the whites hold stiff peaks and you can turn it upside down without moving.
- Use a large metal spoon to carefully fold the whipped whites making sure not to deflate them
- Once egg white & yolk mixes are combined sift in the flour
- Carefully fold until all of the flour mixed and wet but not evenly distributed, do not over mix.
- Fill a large piping bag (or ziplock with a end snipped) with the batter and pipe 3 1/2 inch long lines with 1 inch spacing.
- Bake for 14-15 minutes, or until they start to turn golden at the edge.
- Allow to cool fully before using in a Tiramisu, storing 3 days in an airtight container or 8 weeks frozen.
