Ladyfingers

Ingredients for 1 servings:

• 2 eggs
• 40 g sugar
• 40 g cornstarch
• 30 g rice flour
• some sugar for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

gluten-free

Preheat the oven to 200 degrees Celsius (top/bottom heat). Prepare a piping bag with a smooth nozzle. Cut the baking paper to the size of the baking sheet and place it on top. To whip the egg whites, the bowl and whisk attachment of the mixer must be completely grease-free. Separate the eggs carefully; there must be no yolk in the egg whites, as otherwise the egg whites will not be stiff. Whisk the egg whites with half of the sugar in a mixer with a whisk attachment in the bowl until stiff peaks form and set aside. In another bowl, whisk the egg yolks with the rest of the sugar for a few minutes until thick and creamy. Briefly stir the cornstarch and rice flour into the yolk mixture with a spoon until no flour clusters remain, then carefully fold in the egg whites with a spoon. Do not use the mixer, as this will cause the air to be beaten out of the egg whites. Fill the finished mixture into the piping bag and pipe 8 cm long strips onto the baking paper. Sprinkle the strips with a little sugar and bake for about 15 minutes, until the biscuits are dry and barely browned.