This is the recipe you were looking for. You definitely need an easy recipe quick to make for those days when you feel the Netflix and chill mood kick and the only thing you want is something homemade, sweet and hot you can have whilst you get on top of your favourite TV series.
This recipe has its own story and today I feel like I want to explain the history, so that’s why I’m going to briefly explain it to you. I always called them melindros (Catalan), but in English, these are called lady fingers. They were invented at the court of the duchy of Savoy especially to impress the King of France on his visit at the end of the 15th century. With the name savoiardi (Italian), they became famous for being one of the typical biscuits from the French court. Finally, they became a symbol of Savoy’s culture and currently are part of the base of the French pastry.
If you’ve ever tried to bake these little biscuits let me know your experience in the comments down below, I love them because they are so fluffy and quick to bake! and If you’ve never tried this recipe then let me tell you is so simple as to make a French meringue, add some yolks and a bit of flour, would you have said it? I know, it’s crazy!
So, let’s bake!
LADY FINGERS
20 biscuits
· Ingredients ·
3 egg whites
3 egg yolks
55g sugar
55g plain flour
Icing sugar, to powder on top (to the taste)
· Step by step ·
In a big bowl, whip the egg whites with the help of an electric mixer to a medium speed and when they start to get firm then increase the speed and add bit by bit sugar as if it rained. Keep whipping up the meringue until the grain of sugar has disappeared at the touch of your fingers.
Slow down the speed and add the egg yolks in once and give it just a couple of stirs.
With a silicon spatula gently add bit by bit the sifted flour.
Prepare an oven tray with baking paper or a silpat on it. If you use baking paper then make sure you fix the paper corners with a bit of the mixture to the tray, otherwise, they can move and ruin the shape of your lady fingers whilst they’re baking inside the oven.
Pipe them with a big round pastry nozzle, mine is 10 mm.
Powder the icing sugar on top of the lady fingers and bake them at 180ºC for about 8 min.
Leave them to cool and carefully separate them from the baking paper or silpat. These biscuits are so delicate even when they are completely cooled, so be gentle.
If you please, decorate them with some more sifted icing sugar on top and if you fancy you can make yourself a nice hot chocolate to have the perfect match for a wintery evening.
· Tips ·
This same recipe can be pipeable in so many ways, for example in a round shape with the same size of a mould you may have. Then, once it’s baked and cooled, you can use it to be the base of a semi-cold cake, like the famous French Charlotte.
Enjoy!
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