The strawberries on 9th Street were gorgeous over the weekend, I decided that strawberry shortcake would be on the menu for our Father’s Day dinner. I didn’t want to make biscuits or sponge cake – I wanted to try something different. Ladyfingers came to mind, although typically used in tiramisu – they were a fab pairing with strawberries and whipped cream!
- 2/3 cup flour
- 1 pinch salt
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- confectioner’s sugar for sprinkling
- Preheat oven to 300º. Grease 2 baking sheets, sprinkle with flour and tap off the excess.
- Sift the flour and salt together two times.
- With an electric mixer, beat the egg yolks with half of the sugar until thick and light yellow.
- In another bowl, beat the egg whites until stiff, then slowly add in the remaining sugar until the whites are glossy.
- Sift the flour over the egg yolks, and spoon a large portion of the egg whites on top. Carefully fold in with a rubber spatula, adding the vanilla, then the remaining egg whites.
- Spoon the mixture into a quart size freezer bag with the corner snipped off. Pipe 4″ lines 1″ apart on the baking sheets. Sift confectioner’s sugar over the dough. Bake 20 minutes, until lightly golden. Cool for 10 minutes, and transfer to a wire rack. Makes 3 dozen.
Drooling over here… 🙂
It was good!