Doth My Ears Deceive Me?
Annonymous
All Wound Up
Pomegranate Publications
Black and White Photograph
All other info unknown
At long last, I’ve finally gotten my act together and mustered up a new recipe to share. I say this with a tinge a salt because the last week has been so unexpectedly busy I literally haven’t sat down in front of my computer for a solid week. Things just kept coming up that took precedence over my desire to be baking. But you don’t want to hear about that.
Last week was last week and today is today, so how about some ladyfingers? Ladyfingers are a wonderful little snack for tea time or the ubiquitous coffee break and are the foundation for a wellspring of desserts which will follow in the coming days.
In the meantime, enjoy as always!
¼ Cup sorghum flour
¼ Cup + 1 Tablespoon cornstarch
¼ Cup tapioca flour
1 Teaspoon baking powder
1 Teaspoon guar gum
1/8 Teaspoon salt
4 eggs, separated
½ Cup + 1 tablespoon sugar
1 ½ Teaspoons vanilla
½ Cup confectioners’ sugar
Line two jellyroll baking sheets with either parchment paper or two silpats and set aside. Preheat oven to 350ºF.
Whisk the egg yolks with 1/2 cup sugar to the ribbon and then stir in the vanilla. Beat the egg whites until stiff, add the remaining 1 tablespoon sugar and whisk for about 30 seconds more, making sure the egg whites cast off a nice glossy sheen.
In three separate batches, sprinkle the sifted dry ingredients over the egg whites and gently fold in. Repeat with the egg yolk mixture. Spoon your batter into a pastry bag fitted with a 1” plain pastry tip.
Pipe fingers that are about 4 ½ inches long. Dust the tops with confectioners’ sugar and bake for 20 minutes or until the ladyfingers are a pale copper color and firm on the outside and soft on the inside.
Transfer to a wire rack to cool completely.
Makes 1 dozen ladyfingers.
Store in an airtight container for up to a week.
-
Sheri
