ladyfingers
From Aran at arangoyoaga.com
Ingredients
Makes 20 to 24 ladyfingers
- 70 g superfine brown or white rice flour
- 50 g potato starch
- 30 g tapioca starch
- 1 teaspoon baking powder
- 3 large eggs, separated
- 150 g granulated sugar, divided
- 30 g powdered sugar
Instructions
- Preheat oven to 350F. Line two rimmed baking sheets with parchment paper. Fit a large pastry bag with a tip that is approximately 3/4-inch in diameter (see headnote).
- Sift the rice flour, potato starch, tapioca starch, and baking powder through a fine sieve into a medium bowl and set aside.
- Place the egg whites in the bowl of a stand mixer and beat using the whisk attachment until frothy over medium high speed. Add 50 g of the granulated sugar one tablespoon at a time until they form semi-stiff peaks. Transfer the whipped whites to a large bowl making sure to scrape all the sides and get it all. No need to clean the stand mixer bowl.
- Add the egg yolks into the stand mixer bowl and beat with the whisk attachment over medium high speed. Add 50 g of the granulated sugar all at once. Whip the mixture until very pale and thick, about 4 to 5 minutes.
- Add the whipped egg yolks into the whites and carefully fold together using a spatula until you have no white streaks. It is very important to be gentle not to deflate too much air from the batter.
- Sprinkle the sifted flour mixture over the batter and fold gingerly using a spatula making sure not to deflate it too much. Once you have no streaks of unmixed flour, transfer the batter to the prepared pastry bag. Pipe the batter into 3.5-inch long ladyfingers leaving 1.5-inches in between.
Combine the remaining 1/4 cup (50 g) granulated sugar and powdered sugar in a fine sieve and dust the tops of the ladyfingers with it. It’s ok if some of the sugar ends up on the parchment. It won’t really burn much in the oven.- Bake the ladyfingers for 15 minutes, then reduce heat to 300F and bake for another 15 minutes until they are crispy and lightly browned (the sugar topping will stay light). Some of the ladyfingers might crack on the surface and that is ok. I actually like how they look that way. Let the ladyfingers cool completely on the baking sheet. Store them in an airtight container for up to 3 weeks.