Ladyfingers

Preparation info
  • Makes enough to line

    one

    8 inch mold petite charlottes
    • Difficulty

      Easy

Appears in

By Alice Medrich

Published 1990

  • About

Ingredients

  • ¾ cup (2⅔ ounces) sifted cake flour
  • 3 large eggs, separated

Method

  1. Preheat oven to 400°. Turn traced parchments upside down on baking sheets so that the tracing can be seen, but so that the pencil or ink will not transfer onto the ladyfingers.
  2. Place the sifted flour in a strainer, set over a small bowl. In a large bow