Lady Fingers

• Egg whites 125g (4.4oz)
• Egg yolks 70g (2.6oz)
• Sugar 100g (3.5oz)
• Flour 100g (3.5oz)

Method:

• 1.Make French meringue . Fold eggyolks into the meringue.
• 2.Gently add flour to the mixture. Use a silicone spatula and be careful not to overmix the batter, because if you do, it will become runny.
• 3.Put the mixture in a piping bag fitted with round tip and pipe lady fingers or cake discs. Cover tops with sugar or icing sugar.
• 4.Bake at 180ºC (350°F) for 10- 12 minutes, until lightly golden and spongy. You can dry them out to get crispy texture like the store bought lady fingers have.