Easy Biscuits à la cuillère (lady fingers)
Sponge lady fingers called Biscuit a la cuillere in French are useful and versatile biscuits used for many things in French patisserie especially when making the famous Charlotte. you can also use them for other things such a a grand Marnier soufflé and this is what we will do in next week recipe. now if you are curious as to what the name means in French , it translate literally as “the spooned biscuits” as back in the days you would lay the dough down on the baking sheet using a spoon rater then a pipping bag.
INGREDIENTS FOR 10 TO 15 LADY FINGERS ( DEPENDING ON SIZE)
- 4 eggs (yolk and white separated)
- 120 grams / 4.2 oz white sugar
- 100 grams / 3.5 oz all purpose flour.
- 50 grams icing sugar (powdered sugar).
Cooking time and temperature: 180C / 356F for 5 minutes, then reduce the heat.
- Separate the egg yolks from the whites and ensure that the whites are at room temperature.
- Place the whites into a mixing bowl, add a little sugar and on slow speed beat the whites. After a few minutes increase the speed and gradually add the remainder of the sugar – bit by bit being added once the previous bit starts to foam. Continue beating until all sugar has been added, and about one minute after the last bit is in bring the speed to the highest rate and beat for about 30 seconds more. The meringue should be stiff and shiny.
- Using a whisk, beat the yolks to an omelette, and with the beater on low speed, pour them into the meringue. Increase the speed a little bit for no more than 10 seconds to incorporate them.
- With a rubber spatula finish the incorporation by continuing to fold the meringue until no egg yolk remains unincorporated.
- Sieve about half of the flour into the meringue and fold it in. Repeat the process with the rest of the flour until it is all well incorporated and the mixture is fluffy.
- Pipe the mixture onto baking paper placed on a baking tray – in 10 cm long separate strips. Try to ensure the individual pieces are uniform in thickness.
- Generously sprinkle some of the icing sugar over the biscuits through a sieve.
- Heat the oven (fan forced) to 180C (356F), and whilst the oven is heating, leave the biscuits to absorb the sugar.
- Just prior to putting the tray into the oven sprinkle the rest of the icing sugar over the biscuits.
- Bake for 12- 15 minutes until the biscuits are a little coloured on top – after 5 minutes reduce the oven temperature to 170C (338F) to prevent too much browning.
- Once cooked, the biscuits should be put on a cooling rack.
- They can be kept for up to 2 weeks in a metal container lined with baking paper.
Sponge lady fingers video recipe tutorial: