Ladyfingers

How cool is to make your own ladyfingers?? I always though it would be hard, but I disliked the idea of sticking with the store ones that leave me a weird synthetic taste in my mouth. So one Sunday, back home in Argentina, I thought  "What if I try making them myself?". They didn´t look exactly as the ones you can find in stores, but they tasted so much better. This time I hope they look better and if they don´t, guess what??? I don´t care!!! I want them to make Tiramisú (recipe coming soon).

This recipe goes to my friend´s son, Benito. Benito.

INGREDIENTS:

A- Patience
B- 4 egg yolks
C- 4 egg whites
D- 100grs of sugar
E- 100grs of all purpose flour
F- 1 teaspoon of vanilla extract
G- Confectioner´s sugar.
H- Just a little bit of salt

PROCEDURE:

FIRST STEP:   Whisk the egg whites with the salt until they form hard peaks. You will be able to turn around the bowl on top of your head without the merengue falling to your face! Or, if you don´t want to take the risk, you will se that the merengue is hard on the whisker, it does not fall. Add 50 grams of sugar (half of it) and keep on whisking.

SECOND STEP: While you whisk the egg whites with your machine, in another bowl drop the egg yolks with the remaining sugar (50 grams) and the vanilla extract. If you don´t have to electrical whiskers, use a hand whisker or even a fork. Whisk until everything is well integrated.

THIRD STEP: Once you have your merengue and egg yolks mixture ready, pour  the yellow mixture into the merengue bowl and integrate with soft movements, always in the same direction.

FOURTH STEP: Sift the flour on top of the mixture while you keep on integrating the flour to the mixture with your spatula.

FIFTH STEP: Put the mixture into a pastry bag and make the ladyfingers by pressing on to a buttered pan. You can make the ladyfingers the size you wish.

SIXTH STEP: Sift the confectioners sugar on top of the raw ladyfingers.

SEVENTH STEP: Place them in the medium temperature pre-heated oven for 10 minutes and they are ready to go!

Wait for them to cool down a little bit before placing them on a cooling rack.

Mines taste great, what about yours? Send your pictures to cooknshoutenglish@gmail.com.