Ladyfingers from The Advanced Professional Pastry Chef by Bo Friberg
Sift the flour and reserve. Whip the egg yolks and one-third of the sugar at high speed until light and creamy; reserve. Add half of the remaining sugar and the
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Cooking tools:
- Stand mixer
- Mixing bowl
- Whisk
Ingredients
- 3 ounces (85 g) cornstarch
- Few drops of Tartaric Acid Solution or lemon juice
- 6 ounces (170 g) granulated sugar
- 4 ounces (115 g) bread flour
- 6 eggs, separated
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