Classic Ladyfingers | Light & Homemade
(0)
35 min
Quick
Gurkerl Küche
Hauchzart, luftig und unwiderstehlich: Selbstgemachte Biskotten sind das Geheimnis für das perfekte Tiramisu oder einfach ein herrlicher Begleiter zum Nachmittagskaffee. Mit nur wenigen Grundzutaten zaubern Sie dieses klassische Gebäck ganz einfach in Ihrer eigenen Küche. Frisch gebacken schmecken sie um Welten besser als die gekaufte Variante!
Preparation method
Preparation & Batter
Preheat the oven to 170 °C top/bottom heat. Line a baking sheet with baking paper.
Separate the eggs. Beat the egg yolks with half of the granulated sugar in a bowl until pale and creamy.
In a second, clean bowl, whip the egg whites with the remaining granulated sugar and a pinch of salt until very stiff and glossy peaks form.
Chef's tip
For extra crispy ladyfingers, leave them to dry in the oven with the door slightly ajar for another 5-10 minutes after baking.
Stored in a cool, dry place in a tin box, the ladyfingers will keep for several weeks – ideal to have on hand for your next tiramisu!
Ingredients
Nutritional values
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