Lady fin­gers, aka Boudoir bis­cuits

Weekend Witness - - Arts -

Yields: 27 at 7,5 cm. In­gre­di­ents 3 large egg yolks. 2 ta­ble­spoons (25 g) white sugar. Half a tea­spoon (2,5 ml) vanilla essence. Half a cup (65 g) cake flour. 3 large egg whites. 0,625 ml cream of tar­tar. 3 ta­ble­spoons (36 g) white sugar. Cas­tor sugar for dust­ing. Method 1. Pre-heat oven to 180˚C. Line a bak­ing tray with bak­ing pa­per. (Di­vide your bak­ing pa­per into 7,5 cm rows hor­i­zon­tally along the sheet. Leave a two-cen­time­tre gap af­ter each row. Later you will pipe the “bis­cuits” ver­ti­cally into th­ese 7,5 cm rows with one cen­time­tre be­tween each “bis­cuit.”). 2. In an elec­tric mixer with a pad­dle at­tach­ment, beat the egg yolks and two ta­ble­spoons of sugar for about five min­utes, un­til the mix­ture be­comes thick and creamy in colour. 3. Beat in the vanilla essence. 4. Sift the cake flour over the mix­ture but do not fold in. 5. In a clean bowl with the whisk at­tach­ment, whisk the egg whites un­til foamy. 6. Add the cream of tar­tar and con­tinue to whisk un­til soft peaks form. Grad­u­ally add the three ta­ble­spoons of sugar and whisk un­til stiff peaks form and the whites are glossy. 7. Fold the whites into the yolk mix­ture a lit­tle at a time, with­out over mix­ing. 8. Spoon the mix­ture into a pip­ing bag and, hold­ing the bag at a 45de­gree an­gle to the bak­ing sheet, pipe the mix­ture into 7,5 cm long fin­gers us­ing the lines drawn on the bak­ing pa­per as your guide. Leave about one cen­time­tre be­tween each fin­ger. 9. When you have piped all the “bis­cuits”, sift the cas­tor sugar lightly over the top. 10. Bake for eight to 10 min­utes or un­til the fin­gers are slightly firm but spongy when pressed. 11. Put the bak­ing sheet on a cool­ing rack. Leave to cool slightly then re­move with a flat palate knife. If you leave them to cool com­pletely they will stick and be to hard to re­move with­out break­ing. Fin­ish cool­ing the fin­gers on the cool­ing rack be­fore us­ing or stor­ing them within an air­tight con­tainer.

PHOTO: KAREN ED­WARDS PHO­TOG­RA­PHY

Lady fin­gers.

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