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Biscuits à la Cuiller/Ladyfingers
Recipe type: Cake
Cuisine: French
Serves: 40 Ladyfingers
  • 1 cup (115 gr.) flour
  • a pinch of salt
  • 4 large eggs, separated
  • ⅔ cup (150 gr.) sugar
  • 1 tsp. vanilla OR
  • 1 tsp. orange water
  • confectioners'' sugar for sprinkling
  1. Preheat the oven at 300 F. (150 C.)
  2. Butter and flour 2 baking sheets or cover with sulfurized paper and butter and flour paper.
  3. Sift twice the flour and salt.
  4. Beat the egg yolks and half the sugar with an electric beater or wire whisk until the mixture is light and forms a ribbon when whisk or beater is lifted.
  5. Whip the whites until very stiff, adding the rest of the sugar.
  6. It is preferable to use a copper bowl and wire whisk and to beat by hand.
  7. With a spatula very gently fold flour and egg whites alternately into egg yolks; first half of the flour, then ½ of the egg whites, then flour, then egg whites.
  8. Pipe the mixture through a pastry bag and a ½ inch tube on the baking sheets.
  9. The ladyfingers should be about 3½ inches long by 1½ inches wide.
  10. Sprinkle the tops with confectioners' sugar and bake for 15 minutes or until firm on the outside and soft inside.
  11. Cool on a cake rack.
  12. Can be kept 2 weeks in an airtight container or can be frozen.