Bo Friberg

Ladyfingers

Preparation info
  • Approximately

    180

    cookies, 2 inches long
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 4 ounces (115 g) bread flour
  • 6 eggs, separated

Method

  1. Sift the flour and reserve.
  2. Whip the egg yolks and one-third of the sugar at high speed until light and creamy; reserve.
  3. Add half of the remaining sugar and the tartaric acid or lemon juice to the egg whites. Whip the egg white mixture at high speed until it is foamy and has tripled in volume, about 2 minutes.
  4. Combine the remaining sugar and