Ladyfinger Batter

Name: Ladyfinger Batter
Yield: 3 strips, 2 × 18 inches (5 × 45 cm), plus 2 rounds, 7½ inches (18.7 cm) in diameter
Ingredients: 3 egg yolks (¼ cup/60 ml); 3 ounces (85 g) granulated sugar; 2 ounces (55 g) cake flour, sifted; 1 whole egg; 4 egg whites (½ cup/120 ml)

Preparation info

3
strips, 2 × 18 inches 5 × 45 cm in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 egg yolks (¼ cup/60 ml)
1 whole egg

Cookies
Vegetarian

Method

Whip the egg yolks and whole egg by hand just to combine. Cover and reserve.
Whip the egg whites until frothy. Gradually add the sugar and continue to whip until stiff peaks form. Spoon about one-third of the whites into a separate bowl. Fold the egg yolk mixture into the remaining whites. Fold in the flour. Fold in the reserved egg whites.
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