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French · Pastry
Biscuits à la Cuiller
Classic French ladyfingers: a ribboned yolk-and-sugar base folded with meringue and cake flour, piped into fingers, dusted with icing sugar and baked slowly so they are crisp outside and tender, dry and airy within.
- YieldServes 8
- Hands-on27 min
- Total57 min
- Difficulty
Ingredients
Trays
- 10 gunsalted butter, for the baking sheets, softened
- 1½ tbspflour, for dusting the sheets
- 140 gicing sugar, for dusting, in a fine sieve
Batter
- 80 ggranulated sugar
- 2egg yolks
- ¾ tspvanilla extract
- 2egg whites, at room temperature
- 1 pinchsalt
- 0.13 tspcream of tartar
- 2¼ tspgranulated sugar, for the whites
- 50 gplain cake flour, sifted
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