Baking Classics: Lady Fingers

Southern-Entertaining-How-To-Make-Lady-Fingers-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Charlotte-RusseBaking Classics

The Technique

Lady Fingers

Sponge Lady Fingers are a pastry shop staple that may be used to create a variety of classic French desserts such as Charlotte Russe. The texture should be that more of cake rather than cookie when compared to the Italian Savoiardi counterpoint that is used to prepare tiramisu. The ladyfinger batter should be a touch looser & piped relatively close together on the parchment paper-lined half sheet pans so that when they bake the ladyfingers just touch. This makes it easier to showcase in desserts when lining molds as it will contain the filling components such as a Bavarian cream better. Learn how to make this culinary classic in your very own kitchen. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickSponge Lady Fingers
makes 3 dozen

3/4 cup all purpose flour
A pinch of kosher salt
4 room temperature eggs, separated
1/4 tsp cream of tartar
3/4 cup granulated sugar
Powdered sugar

Preheat the oven to 350 degrees. Whisk together the flour & the salt. Set aside. Beat the egg whites & the cream of tartar using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add 1/4 cup sugar & beat until stiff peaks form. Leave the mixture in the bowl with the whip attached. Beat the egg yolks & the remaining 1/2 cup granulated sugar with a hand mixer until the sugar dissolves & the mixture holds ribbons then add to the beaten egg whites; top with the flour mixture. Mix on Low speed 10 seconds or until just blended. Stop the mixer & swipe the bowl sides several times to be certain it is well combined. The batter should have a thickened texture but it will be looser than a Savoiardi batter. More control will be necessary during the piping procedure. 

Place the mixture, in batches, into a piping bag fit with a 1/2-inch plain tip. Pipe 2 3/4-inch lines spacing 1/4-inch apart on parchment paper-lined half sheet pans. The batter will spread & almost touch one another. Dust with powdered sugar. Bake 12 to 14 minutes or until set, spongy to the touch & the edges begin to turn golden brown. Dust with additional powdered sugar. Cool completely. Carefully peel them away from the parchment paper. Use as directed in specific recipe applications.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Lady Fingers

Raspberry-Lemon Charlotte Russe is an impressive dessert to serve guests for a number of spring gatherings ranging from Easter & Mother’s Day to bridal showers & teas. Once you prepare a batch of these Sponge Lady Fingers, just a few more steps will be necessary to complete it. 

Cooking Classics. Bourbon-Pecan Torrone By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Cooking & Baking Techniques For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Creative Director Executive Producer Original Digital & Print Content Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality WBRC Contributor ABC Contributor Modern Southern Socials Game Day Entertaining How To Make Southern Style TorroneGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 1

Preheat the oven to 350 degrees. Whisk together the flour & the salt. Set aside. Beat the egg whites & the cream of tartar using the whip attachment in an electric stand mixer on Medium-High speed until soft peaks form. Gradually add 1/4 cup sugar & beat until stiff peaks form. Leave the mixture in the bowl with the whip attached. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-Alabama1a

Beat the egg yolks & the remaining 1/2 cup granulated sugar with a hand mixer until the sugar dissolves & the mixture holds ribbons then add to the beaten egg whites; top with the flour mixture. Mix on Low speed 10 seconds or until just blended. Stop the mixer & swipe the bowl sides several times to be certain it is well combined. The batter should have a thickened texture but it will be looser than a Savoiardi batter. More control will be necessary during the piping procedure. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 2

Place the mixture, in batches, into a piping bag fit with a 1/2-inch plain tip. Pipe 2 3/4-inch lines spacing 1/4-inch apart on parchment paper-lined half sheet pans. The batter will spread & almost touch one another. Dust with powdered sugar. 

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-Alabama2a

Bake 12 to 14 minutes or until set, spongy to the touch & the edges begin to turn golden brown.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-Alabama2b

Dust with additional powdered sugar. Once the Sponge Lady Fingers stand, they will settle into the pan. Cool completely. Carefully peel them away from the parchment paper. Use as directed in specific recipe applications.

Southern-Entertaining-How-To-Make-Lemon-Raspberry-Charlotte-Russe-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Entertaining-Techniques-Cooking-Baking-Pastry-Chef-Southern-Hostess-Rebecca-Gordon-Birmingham-AlabamaNo. 3

Sponge Lady Fingers may be used to prepared dessert classics such as Charlotte Russe

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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