Classic soft biscuits, light and with a spongy texture. Also used to decorate other desserts, such as tiramisu, trifle and Charlotte cake!
- 150 g of egg white (about 4 egg whites)
- 120 g of yolk (about 6-7 yolks)
- 180 g of granulated sugar
- 40 g of honey
- 170 g of flour
- 80 g of starch
- icing sugar to taste
- In a bowl with an electric mixer, whisk the egg yolks and honey for 2-3 minutes until they become light and frothy and double their volume.
- In a bowl with an electric beater, or in a planetary mixer, pour all the sugar with the egg whites and beat until stiff, whipped egg whites are obtained, taking care to obtain a thick but at the same time smooth, creamy and lump-free mixture.
Add the whipped yolks to the egg whites and mix very gently from top to bottom with a lollipop.
Add the sifted flour and starch to the mixture in 2 or 3 stages and continue to mix gently with the lollipop, from top to bottom.
- Pour the mixture into a sac à poche with a smooth nozzle with a 12 mm hole. On baking sheets lined with parchment paper, form ladyfingers of the size you prefer based on use. I recommend making them 1.5/2 cm wide and 7/8 cm long if they are to be used to decorate the edge of a cake (such as the charlotte cake) or slightly longer, 10/11 cm, if they are to be used for tiramisu or to eat simply as biscuits.
- Dust the biscuits with icing sugar to cover the surface. If it should be absorbed immediately in a few seconds, sprinkle more.
- Bake one pan at a time on the shelf in the middle of the oven, for about 9-10 minutes at 200 degrees, static mode. Depending on the size of the biscuits, it may take a minute more or less to cook.
- As soon as the ladyfingers are golden brown and cooked, remove from the oven and leave to cool.