Lady fingers, aka Boudoir biscuits
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.