Homemade Lady Fingers

Homemade Lady Fingers Recipe
A nice lady finger recipe to try !
Ingredients

* 2 tablespoons butter
* 3/4 cup plus 2 tablespoons sifted flour
* 4 egg yolks
* 1/2 cup sugar
* 4 egg whites, beaten until stiff
* Pinch of salt
* 1 teaspoon vanilla
* powdered sugar for dusting

;LADY FINGERS INSTRUCTIONS

First of all preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. And then mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Next is to pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center. The lady finger recipe is ready to serve....enjoy it ! Nice !
Le-cordon-bleu-ladyfinger-recipe

Le Cordon Bleu Ladyfinger Recipe

 








Le Cordon Bleu Ladyfinger Recipe
Lady Fingers Recipe Ingredients:

• Eggs, 3 separated
• Granulated Sugar, 6 tbs
• Cake Flour, sifted, 3/4 c
• Confectioner's Sugar, 6 tbs

Lady Fingers Recipe Instructions:

1. First of all Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.
2. And then Beat the egg whites with a whisk or electric mixer until stiff peaks form.
3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..
4. Next is to Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.
5. Sift the flour over the mixture and fold in gently.
6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.
8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar.
10. Bake without opening the oven door for 10 min.
11. Then, rotate the baking sheet so the ladyfingers color evenly.
12. Cook until lightly golden, about 5 more minutes.
13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack...enjoy it !
maylien-swenertons-ladyfinger-recipe

Trifle Lady Fingers Recipe

Trifle Lady Fingers Recipe

Lady Fingers Recipe Ingredients :
* Lady fingers, stale Génoise or sponge cake
* 1 cupOloroso sherry
* 8 egg yolks
* 1 1/2 cups rich milk
* 1/2 cup sugar
* Whipped cream, candied cherries, angelica peel, chopped pistachio nuts

Lady Fingers Recipe Instructions :

Line a decorative serving dish with the lady fingers or cake and pour over them the sherry. The cake should be moistened but not soaked. Add more sherry if necessary. Chill in the refrigerator.

Make a pastry cream by blending the egg yolks, milk, and sugar and cooking in the top of a double boiler over hot (not boiling) water, stirring constantly. As the mixture begins to thicken and slightly coats the spoon, pour into a bowl to cool. Do not overcook or it will curdle. Pour the cooled pastry cream over the cake and refrigerate until firm. To serve, cover top with a layer of whipped cream and decorate with cherries, peel, and nuts. Serve well chilled...enjoy the lady finger !

If you prefer a less rich pastry cream, blend 3 egg yolks with 1/2 cup sugar, a pinch of salt, 2 tablespoons flour, and 2 teaspoons corn starch. Put in the top of a double boiler over hot water and add 1 cup light cream. Stir and cook until the pastry cream is thickened...enjoy the lady fingers !
soft-lady-fingers recipe

Soft Lady Fingers

Soft Lady Fingers Recipe
A nice lady finger recipe to try !
Lady Fingers Recipe INGREDIENTS

* 5 large eggs, separated, at room temperature 30 minutes
* 2/3 cup sugar, divided
* 7/8 cup all-purpose flour
* Confectioners sugar for dusting

Lady Fingers Recipe INSTRUCTIONS

Preheat oven to 350°F with rack in middle.

Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.

Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).

Beat egg whites with cleaned beaters until they just hold soft peaks.

Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.

Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.

Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.

Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet..and the lady finger recipe is ready..enjoy it !
maylien-swenertons-ladyfinger-recipe.

Savoiardi Lady Finger Recipe

SAVOIARDI LADY FINGER RECIPE

Savoiardi are a Piemontese specialty that resemble lady fingers, though they're about twice as thick. In addition to being eaten as is, they figure prominently in many desserts, including puddings and tiramisu.

Lady Finger Recipe Ingredients:

* 1/2 cup less 2 tablespoons potato starch
* 1 cup cake flour
* 4 eggs, separated
* 2/3 cup sugar
* 1 tablespoon margarine
* Powdered sugar

Lady Finger Recipe INSTRUCTIONS
Preheat your oven to 375 F (185 C).

Sift a cup of the flour with the potato starch.

Grease a sheet of paper with the margarine and use it to line a cookie sheet, then dust the sheet with the remaining flour and discard what doesn't stick.

Whip the whites until stiff and incorporate half a cup of the sugar, then beat the yolks in another bowl with the remaining sugar. Fold the yolks into the whites, and then fold in the flour gradually with the aid of the sifter. Pour the batter into a pastry bag and pour it out into three inch strips on the cookie sheet, separating them by about an inch. Let the batter sit for one or two minutes, dust the cookies with powdered sugar, and bake them for about ten minutes. They should puff up, brown lightly, and be soft. Leave them on the sheet for five minutes after removing it from the oven, then put them on a rack. Put them in a tightly sealed container when they have cooled; they will be better the next day and will keep for a few weeks. The lady fingers recipe is ready ! Enjoy it !
Le-cordon-bleu-ladyfinger-recipe.

Tiramisu Parfait With Homemade Ladyfingers

Tiramisu Parfait With Homemade Ladyfingers
A great lady finger recipe to try !

Lady Finger Recipe Ingredients

For the Homemade Ladyfingers

* 1 pastry dough, bag with a one 3/4 inch tip or cut the tip of a large ziploc bag
* 1/2 cup of loose all-purpose flour
* 3 egg yolks
* 3 egg whites
* 2 tablespoons granulated sugar
* 3 tablespoons granulated sugar
* 1/2 teaspoon vanilla extract
* powdered sugar, for the top

For the Tiramisu Parfait

* 6 tablespoons chopped or grated semi-sweet chocolate bits
* 2 teaspoons instant espresso powder or 1/4 cup espresso or dark coffee
* 1 cup whipping cream
* 1 1/2 (8 ounce) packages cream cheese
* 15 ladyfingers
* 3 tablespoons granulated sugar
* 1/2 cup granulated sugar
* 2 teaspoons vanilla extract
* 1/4 cup boiling water (only if using the 2 tsp of espresso)
* cocoa powder, for the top

Lady Finger Recipe INSTRUCTIONS

1.Homemade Ladyfingers:.
2.Take cream cheese out of the fridge and set aside to become room temperature.
3.Preheat oven to 350 degrees Fahrenheit.Get your pastry or ziplock bag ready. For the ziplock, cut a small opening (about 3/4 of an inch) on one of the bottom edges of the bag.
4.In your mixer put on the whipping tool. Beat the egg yolks and 2 tablespoons of granulated sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Remove egg yolks from this bowl and put in a large separate bowl. Sift the loose flour over the batter but do not mix inches Rinse out the mixer bowl and the whipping tool to start the next mixture.
5.In the same bowl you just rinsed, whip the egg whites until soft peaks form (when the eggs begin to look like spongy whipped cream, not quite as thick though). Slowly add the other 3 tablespoons of granulated sugar and whip until stiff peaks form (when the mixture is just like cool whip -- WARNING: it won't taste like cool whip).
6.Hand stir the white mixture into the yolk mixture in three additions. Remember: only until it is mixed together -- no further! Put the batter in the pastry bag and squeeze the batter into 15 3-5 inch long ladyfingers on the wax paper covered baking sheet or sheets. Leave at least a one inch space between the ladyfingers.
7.When you are out of batter, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. While baking, rinse all of your dirty dishes for the next steps. WARNING: If your oven seems a little steamy while baking, don't worry mine does that too --.
8.Remove the baking sheets from the oven. Let the ladyfingers cool for a few minutes and release them from the wax paper with a spatula while they are still warm. Don't let them completely cool before removing them from the wax paper because they stick and its hard to remove them without breaking. Finish cooling the ladyfingers on the wire rack and set aside, for we will use them in the future!
9. Tiramisu Parfaits:.
10.Turn off the oven, you don't need it anymore. Whip your whipping cream until it reaches soft peaks, then mix in sugar until it reaches soft peaks. Slowly add 3 TBSP of sugar. Beat until stiff peaks. Take the cream out and put aside in a separate bowl. Try not to eat too much of it. You will need it later -- Clean out mixing bowl and whipping attachment once again!
11.Place all of the cream cheese in the same mixing bowl used before (less dishes the better!) until smooth and ribbon-like. Dump in 1/2 cup of sugar and 2 tsp vanilla and mix on the mixer's lowest setting. Whisk in half of the whipped cream and 6 TBSP of chopped or grated chocolate pieces. Do not mix! Just stir., by hand until well combined. Then put aside. This is your tiramisu mixture.
12.If you are using the powdered espresso, mix it with the hot water now. Take all of the ladyfingers and let them soak in the espresso or dark coffee. Tip: You might need some more liquid for the fingers to soak inches. Once soaked all the way through, place 3/4 of the ladyfingers into the bottom of the ramekins. Make sure that all of the bowls have about the same amount of ladyfingers. Save the other 1/4 for later --.
13.Take your tiramisu mixture and evenly distribute it to each of the ramekins. Sift a layer of cocoa powder over each tiramisu, generously -- Place the remaining ladyfingers on top of this layer -- evenly among the bowls --.
14.Take the rest of your whipped cream and evenly distribute it among the bowls. Cover each with plastic wrap and put in the fridge for at least four hours.
15. Take them out of the fridge and coat once more with cocoa powder, generously
The lady finger recipe of tiramisu parfait is ready to serve...great taste !
le-cordon-bleu-ladyfinger-recipe.

Maylien Swenerton's Ladyfinger Recipe

Maylien Swenerton's Ladyfinger Recipe
Ingredients:

• Egg Whites, 4
• Cream of Tartar, 1/4 tsp
• Granulated Sugar, 5 tbs + 5 tbs
• Egg Yolks, 2
• Vanilla, 1 tsp
• Salt, 1/8 tsp
• Flour, sifted, 1-1/4 c
• Baking Powder, 1/2 tsp

INSTRUCTIONS
1. Beat egg whites until foamy, sprinkle in cream of tartar and beat.
2. Add 5 tbs sugar, 1 tbs at a time, continue beating until meringue is stiff but not dry.
3. In another bowl, beat together egg yolks, vanilla and salt until light.
4. Add the second 5 tbs sugar, one at a time, beat until thick.
5. Fold egg yolk mixture into egg white mixture.
6. Using cookie press with a 5/8-inch-wide half-round nozzle, and holding press in semi-horizontal position, pipe 3-inch fingers on well-greased cookie sheets.
7. Bake for 6-8 min. in a 450 oven, then remove at once to a rack to cool.
8. Sift confectioner's (powdered) sugar over tops.
9. Put on cookie sheet after cooling; free individually, pack loosely in a rigid freezer container.
le-cordon-bleu-ladyfinger-recipe