Run out of stock or fascinated to taste what's lost through the years? Check out this Ladyfingers recipe that's alone capable to be a cake!
Course Dessert, Snack
Cuisine Dairy free, French, Sugar free recipe
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Ingredients
6medium Eggs
4tablespoonsHoney or sweetener of choice
1teaspoonSalt
2cupsFlouror a bit less
2tablespoonsCorn starch
Instructions
Separate eggs. Once the eggs are aired up, every second is a second flatter cake so giddy up and make sure the oven is heating up.
Whisk the egg yolks, honey or sweetener of choice and salt until fluffy and pale yellow.
Clean whisks and bowl then whip egg whites until stiff peaks form. At this stage the egg white shouldn't fall out of the bowl when turned upside down.
Gently fold egg whites into the yolk in batches.
Sift and fold the flour in batches into the already folded yolk and egg white.
This must be done sifting the flour in batches.
Otherwise the big flour lumps will destroy the fluffiness of the eggs. We need those holes for fluffiness.
Fill the batter into a pastry bag then pull the lady fingers out. Alternatively if we don't mind a some unevenness, we can use a wet spoon to pull the batter out.
Sprinkle corn starch evenly on top. Many recipes call for powdered sugar to be sprinkled on top but corn starch works better and we are sugar free anyway.
Place the ladyfingers into the middle rack of a 375°F/190°C preheated oven until golden brown spots start to appear on top, about 13 - 15 minutes. Brush off the corn starch and the ladyfingers are ready.