Originally crafted as the base for tiramisu, these ladyfinger biscuits were repeatedly tested because children enjoyed their texture when eaten alone. The recipe was slightly modified to make them crispier, suitable as a snack, with simple ingredients.
Ingredients: – 2 eggs (approximately 60g each) – 30g granulated sugar (reduce if less sweetness is preferred) – 55g cake flour – 2g cornstarch Instructions: 1. Prepare ingredients by separating egg whites and yolks. Ensure the egg white bowl is free of oil and water. 2. Using a hand whisk, beat egg yolks until color lightens and volume expands. 3. Add granulated sugar and cornstarch (added to stabilize egg whites, optional) to the egg whites in two batches. Beat with an electric mixer until stiff peaks form. Preheat the oven to 150°C at this stage. 4. Fold one-third of the beaten egg whites into the egg yolk mixture. 5. Pour the combined mixture back into the remaining egg whites and fold gently until uniform (avoid circular stirring to prevent deflating). 6. Sift cake flour into the mixture (sifting is essential for even mixing). Fold until no dry flour remains, but do not overmix, as deflated batter will not yield crispy biscuits. 7. Line a baking tray with parchment paper. Transfer the batter into a piping bag (or a disposable plastic bag with a small cut corner) and pipe into long strips. Ensure the center is not too thick, as thick centers may remain soft. 8. Bake in the preheated oven at 120°C for 30-40 minutes (adjust time based on your oven’s performance; low-temperature slow baking is crucial to prevent edges from browning while centers remain uncrisp). 9. The biscuits should be very crispy, oil-free, and low in sugar, ideal as a snack. If the oven seals poorly, monitor the surface and use the hot air function at a low temperature for additional baking if needed.
