Composition / ingredients
Step-by-step cooking
Step 1:
How to make Lady Fingers cookies for tiramisu? Prepare the products. From this amount of products, a lot of cookies will turn out, about four baking sheets of 30 * 40, I cooked half a portion. It's just enough for a standard portion of tiramisu.
Step 2:
Wash the eggs well and dry them. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Carefully divide the eggs into whites and yolks, driving them into different bowls. Since fewer proteins are required, then remove some of them.
Step 3:
Beat the yolks with a mixer, gradually adding part of the sugar to them (170 grams if you cook a whole portion, and 85 if half, like me). Add sugar in small portions, kneading the mass well after each. Beat the yolks until they turn white and increase in volume.
Step 4:
In another bowl, start whipping the whites. At first at low speeds, until the appearance of white foam. Then increase the speed and start pouring in the remaining sugar (100 grams if you cook a whole portion, and 50 if half, like me). Pour in small portions, also kneading well after each. Beat the whites to strong peaks — they should not fall off after removing the whisk.
Step 5:
In several steps, add the whipped whites to the yolks, gently kneading them with a silicone spatula with movements from the bottom up, as if burying.
Step 6:
Then sift flour and baking powder into the egg mass. It is important to sift the flour to saturate it with oxygen. Then the cookies will turn out to be airy and will rise well when baking.
Step 7:
Also gently use a spatula to mix the dough until smooth. transfer it to a cooking bag with a round nozzle with a diameter of 1 cm.
Step 8:
Cover the baking sheet with baking paper. Place cookies on it in the form of long sticks about 7 cm long . Try not to press the bag so that the blanks are high. Leave a distance between the cookies, as they will increase in size when baking.
Step 9:
Sprinkle the cookie blanks with powdered sugar.
Step 10:
Preheat the oven to 200 °C. Bake the cookies for 10-15 minutes, they should turn golden. Remove the finished cookies, cool and remove from the paper.
Step 11:
You can serve it with tea or coffee. Or use it to make tiramisu. Bon appetit!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
In order for the protein to beat well, the eggs should be fresh and chilled (from the refrigerator), and the whipping dishes should be dry and clean, without traces of fat. When you separate the whites from the yolks, make sure that not a drop of yolk gets into the protein. For better whipping, you can add a small pinch of salt or a few drops of lemon juice (vinegar) to the proteins. Beat with a mixer at a minimum speed, increasing the speed as you beat.
Choose enameled, ceramic or glass dishes for whipping (in no case aluminum, as the whites will turn gray!).
It is important to catch the moment when it is time to stop the process of whipping proteins. Well-beaten proteins should grow 4-5 times in volume and retain their shape (form stable peaks).
If the proteins are not whipped well enough, large air bubbles form in them, which burst when kneading the dough, and the finished products are not sufficiently airy. Excessively whipped whites contain small air bubbles with thin walls. During the baking process, such bubbles also burst and the dough falls off.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
