Ladyfingers–oooh lala


Did you know how easy Ladyfingers are to make?  I had no idea, but I needed to find out to save my Bailey’s Marshmallows that didn’t turn out. 😦  I received Bailey’s as a gift, but since I don’t really like drinking alcohol, I was persuaded to cook with it.  I thought about making Irish Cupcakes (they are such the rage on the internet) but then wanted to try something a little different.  I’ve made marshmallows a few times before, and didn’t think it would be hard to make a Bailey’s version.  Since marshmallows are all about getting the proportions right, I looked up a recipe to know how much of the alcohol would be needed, and when to add it.  Well, the ratios didn’t seem quite right, but I went with it anyway.  I didn’t know if the alcohol changed the basic marshmallow recipe or not.  Unfortunately, the recipe was a dud because the marshmallows never set up the way they should, so I was left with a sticky, messy something that felt like a waste.  That’s when inspiration hit!

I had received Jacques Pepin’s cookbook: Essential Pepin and I had wanted to try out different recipes, including one for ladyfingers.  It had seemed so simple, so I wanted to know if Jacques was leading me astray.

  • 1/3 cup flour
  • 2 large eggs, separated
  • 1 large egg white
  • 1/2 tsp vanilla extract
  • 1/3 cup confectioners’ sugar, plus more for dusting

Preheat the oven to 325 degrees.  Prep two sheets–you’re supposed to use butter and flour, but I just did the usual parchment.

Beat the egg whites until you get firm peaks.  (I do this step first with my stand-mixer and leave it while doing the next steps.) Whisk the egg yolks, vanilla, and sugar in a bowl for about a minute until you get a pale yellow mixture.  Then, add the flour and whisk gently until smooth.  Add half of the whites to the mixture and whisk quickly.  Fold in the other half with a spatula.

Scoop the batter into a pastry bag (or equivalent) and squeeze out fingers about four inches long and 1.5 inches wide, about an inch apart onto your parchment.  Sift confectioners’ sugar on top–do a lot!–then let sit for 30 seconds.  Add more sugar before baking for about 15 minutes.  You want the ladyfingers to be a pale beige color and to have a slight crust.  After a few minutes of cooling, remove from the baking sheets and cool on a rack.

The ladyfingers worked really well for my “filling”.  They were truly better than any store-bought ones I’ve had, and I loved how fluffy they were.  They don’t have the usual dense texture you get from store ones.

And no, I won’t reveal the bad recipe because no one wants that, but just beware if you see any Bailey’s marshmallow recipes and compare them to regular recipes first!

3 thoughts on “Ladyfingers–oooh lala

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