John Myers
Ingredients for 1 servings:
- 53 g egg yolk
- 19 g sugar (raw cane sugar)
- 2 ½ g vanilla sugar (Boubon vanilla)
- 80 g protein
- 45 g sugar
- 1 pinch of salt
- 68 g spelt flour, type 700
- Powdered sugar, for dusting
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Pastry recipe, keep their shape perfectly
Beat the egg yolks with the sugar and vanilla until frothy. Beat the egg whites, sugar and salt until stiff and mix in. Mix in the flour. Place baking paper on the baking tray. Using a 10 mm nozzle, pipe small ladyfingers onto the baking sheets. Lightly dust with icing sugar. Bake for 15-20 minutes at 200 degrees Celsius. After baking, let the ladyfingers cool slightly and only then remove them from the tray; they break easily. Dust again lightly with icing sugar. The weight of the egg yolk and egg white is very important; please weigh them exactly; do not estimate. The ladyfingers will keep for days if stored uncovered in a stainless steel container. They will not go soft. They are ideal for tiramisu, Malakoff cake, desserts or simply for snacking.
Facebook Comments