Ladyfingers 5 1 Stefano Moraschini


Put the egg yolks into a bowl.

To separate the egg yolks from the whites, break the eggs, one at a time, on the edge of a cup and slide the egg whites in the bowl, taking care not to leave traces in the yolks.

Add to them a quarter of the sugar and a stick of vanilla bean, scraped with a knife.

Stir the egg yolks and sugar with a whisk, without put them behind bars, so that the sugar dissolves and the mixture is smooth, clear and very swollen.

If you are using the electric mixer, start working the ingredients with the lowest increase speed until yolks and sugar are blended perfectly.

Place eight egg whites in a clean Bowl and mount them whites with a whisk or electric mixer.

Incorporate the egg whites the rest of the sugar, causing him to fall slowly from a sheet of parchment paper.

While combined sugar, keep on stirring with the whisk to mix well.

Sift the potato flour on a piece of parchment paper, then slowly add the mixture of egg whites and sugar, stirring with a wooden spoon.

Each time you add an ingredient to whipped egg whites, you have to work very carefully in order not to take apart the compound.

We advise you to mix slowly, performing rotational movements in the same direction.

Add the yolks to the mixture of egg whites.

Slowly add the mixture of egg yolks and sugar to egg whites, stirring gently with a wooden spoon to remove the whole thing.

You have to get a soft and puffy, clear color.

Add the flour to the mixture of eggs and sugar, by dropping it from a sieve.

Stir continuously and carefully using a wooden spoon to fold perfectly.

You have to get a body bloated and hard at the same time, otherwise the cookies do not maintain shape during baking.

Cover the oven dish with a sheet of parchment paper, cut into strips slightly larger than the length that will have cookies: this feature will allow you to lift the biscuits from the plate, after cooking, without breaking them.

Spread the mixture on the paper prepared by sliding it out of a pocket of fabric with smooth nozzle No.

7; If you want the biscuits have traditional shape, you have to make long strips about 10 cm.

Put the icing sugar in a small sieve meshed and let it fall on the cookies lined up on the plate.

Is not required the addition of sugar, however this makes the cookies more good and helps form the golden color of the surface during cooking.

Finally passed the ladyfingers in hot oven (180° c) for 8-10 minutes.

Before unloaded, check the doneness.

When the Biscuits are done, remove them from the oven plate by lifting, one at a time, strips of parchment paper.

You swipe the card on the edge of a tin box or a table: cookies are off on their own without breaking.

If you do not eat right away, keep them in Tin boxes, interspersing original album cuts layers with a sheet of greaseproof paper: you remain fragrant for two weeks.


Are among the most famous and most cookies used in pastry-making, not only to serve alone or with dessert spoon, but also as a basis for the preparation of various types of soft sweets, such as Tiramisu, Charlotte, Zuppa inglese.

The dough, which when cooked, it swells and soft, it can also be used to prepare sweets such as ' dark ' heads, petit four and others who must retain a certain form to be trimmed in various ways.

The same biscuits can be prepared, as well as in the classical form, in other forms, varying the size of the cookies.


Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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