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Biscuits a la Cuillere (Ladyfingers)




Source of Recipe


Jacques Pepin


List of Ingredients




3 large eggs
½ cup superfine sugar
½ teaspoon vanilla extract
2/3 cup all-purpose flour
confectioner's sugar


Recipe



Separate eggs and beat the egg whites by machine or by hand. When beating egg whites, be sure the bowl is clean and that there is no egg yolk mixed with the white. If you are not using a copper bowl, a dash of salt or cream of tartar or a few drops of lemon juice can be added to the whites to help the whipping process. When the whites are firm, add the superfine sugar and continue beating for about 1 minute. Using a spatula, fold the vanilla, then the egg yolks into the meringue. Sieve the flour on top of the mixture, folding it in as you go along.

Coat two cookie sheets with butter and flour. Fit a pastry bag with a plain tube, and fill with the mixture. Pipe the ladyfingers onto the sheets. They should be approximately 4 inches long by 1 inch wide. Lift up the tip of the bag in a swift stroke against the end of the ladyfinger to avoid a long tail. To make tear-shaped cookies, squeeze some mixture out of the bag; then, stop squeezing the bag and "pull" the mixture to a pointed tail.

Sprinkle the ladyfingers heavily with confectioners' sugar. They should be sprinkled twice. Let them absorb the sugar for 5 minutes between sprinklings.

Turn the filled sheet upside down and give it a little bang with a knife to make the excess sugar fall on the table. This operation should be done rapidly and swiftly. If the mixture is the right consistency, the ladyfingers will not change shape at all.

Bake in a 325F preheated oven for 12 to 15 minutes. Let cool for 15 minutes. They should slide easily from the sheet. The color should be pale beige.

To avoid drying, stick one against the other and store in a covered container.