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Ladyfinger Biscuits, also known as ladyfingers, are light, crumbly sweets much loved in Italian pastry tradition. Originating from the Piedmont region, they are mainly used to make the famous tiramisu, but they are also delicious on their own, dipped in coffee, creams or sweet soups. Difficulty: 2/3.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Separate the egg yolks from the egg whites and beat the yolks with the sugar until you obtain a light, white, foamy cream
Step 2 of 5: Gradually add the flour to this and let it be incorporated
Step 3 of 5: Meanwhile, beat only eight of the egg whites with a pinch of salt and then fold them into the rest of the mixture
Step 4 of 5: Place it in a pastry bag with the largest nozzle and pipe 8-9 centimeter-long strips onto the floured baking sheet
Step 5 of 5: Dust them generously with more icing sugar and bake at moderate heat for 20-30 minutes
In summary: Not suitable for vegans · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving213 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,198 kJ764 kcal | 1,503 kJ359 kcal |
| Fat | 0.7 g | 0.33 g |
| of which saturated fatty acids | 0.09 g | 0.04 g |
| Carbohydrates | 189.26 g | 88.96 g |
| of which sugars | 119.1 g | 55.98 g |
| Fibre | 2.19 g | 1.03 g |
| Protein | 11 g | 5.17 g |
| Salt | 0.11 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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