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.
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Separate the egg yolks from the egg whites and beat the yolks with the sugar until you obtain a light, white, foamy cream
Gradually add the flour to this and let it be incorporated
Meanwhile, beat only eight of the egg whites with a pinch of salt and then fold them into the rest of the mixture
Place it in a pastry bag with the largest nozzle and pipe 8-9 centimeter-long strips onto the floured baking sheet
Dust them generously with more icing sugar and bake at moderate heat for 20-30 minutes
Silicone spatula
Pastry bag with star tips
Store the ladyfinger biscuits in an airtight container, preferably in a cool, dry place.
Italia, Piemonte
| Energy (kcal) | 359.22 |
| Carbohydrates (g) | 88.96 |
| of which Sugars (g) | 55.98 |
| Fat (g) | 0.33 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 5.17 |
| Fiber (g) | 1.03 |
| Sale (g) | 0.05 |
