Lady Finger Cookies
Lady finger Cookies are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian (meaning “from Savoy”), or in French biscuits à la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Persian they are called latifeh . In Dutch, they are called lange vingers, literally translating to “long fingers”. In Germany they are called Löffelbiskuit, which translates to “spoon biscuit”.
Ladyfingers are a principal ingredient in dessert recipes. Today, their more common usage is in trifles, charlottes, and tiramisu. They are typically soaked in a sugar syrup or liqueur, such as coffee for the tiramisu dessert.
Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit of the King of France.
Later they were given the name Savoiardi and recognised as an “official” court biscuit. They were particularly appreciated by the young members of the court and offered to visitors as a symbol of the local cuisine.
A flour-free version of the ladyfinger is a popular Passover dessert.
Source of information wikipedia
1/2 cup (65 grams) cake flour, sifted
3 large egg yolks, room temperature
2 tablespoons (25 grams) granulated white sugar, divided
1/2 teaspoon vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
3 tablespoons (36 grams) granulated white sugar
Powdered (icing or confectioners) sugar for dusting the tops of the cookies
1. Preheat oven to 350 degrees F (180 C) and line a baking sheets with parchment paper. Separate the egg yolk of the egg white. Beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes, or until the mixture becomes thick and pale yellow. Yes you do need to beat them for at least 5 minutes. Add in the vanilla extract. When you raise the beaters the batter should fall back into the bowl in a slow ribbon.
2. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy. Sift the cake flour over the egg batter but do not fold in. Then add the whipped whites into the egg yolk and flour mixture. Don’t over mix it.
3. Put the batter to the pastry bag, pipe the batter into 3 inch (7.5 cm) long ladyfingers. Place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing. If you are not using the ladyfingers right away, freeze them. Ladyfingers stale very quickly unless they are soaked in a liquid. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.