Saturday, October 22, 2016


Large Pastry Bag
3 large egg yolks
½ cup + 1 tsp. granulated sugar
1 ½ tsp vanilla extract
3 egg whites
¼ tsp. salt
3 tsps. sugar
½ cup unbleached all purpose flour

Step 1 – Preheat your oven to 300 degrees. Using the whisk attachment in your mixer blend the egg whites, 3 tsps. sugar and ¼ tsp salt on high speed until soft peaks form (3-5 minutes). In a separate bowl mix the egg yolks, vanilla and ½ cup sugar with a wire whisk until thoroughly incorporated.

Step 2 – Add 1/3 of the egg white mixture and 1/3 of the flour sifted into the egg yolk mixture. Gently fold in with a spatula (Do not over mix, you will deflate the batter), repeat with the remaining egg whites and flour until everything is incorporated. Place the mixture into a large pastry bag with the end cut off (or a large round tip).

Step 3 – Pipe onto parchment paper lined sheets in desired shape. Dust the tops with confectioners’ sugar.  This should fill up two sheets with lady fingers. Bake for 20-25 minutes rotating the sheets half way through.  When golden brown and they easily release from the parchment paper they are done. They should be crisp on the outside and tender on the inside, enjoy!

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