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 LADY FINGERS
 CHARLOTTE VANILLA CHOCOLATE
 |  Vanilla  |  Chocolate  |
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VANILLA

1 - 17 yolks + 1 whole egg

1 - 250 gm Sugar

1 – 1 tbsp Orange blossom water

1 – 1 tsp Vanilla extract

2 - 300 gm AP Flour

2 - 110 gm Corn Starch

3 - 17 Egg whites

3 - 160 gm Sugar

  Having a spare mixing bowl tremendously improve the operation

   In kitchen Aid, mix on high speed, Yolks/single egg/sugar until light and lemon color. Add flavoring before shutting off.

  In the spare mixing bowl, beat the whites and add the sugar at the end to obtain the  hard peaks

  Mix a small amount of the firm whites to the yolk/sugar mixture. Pour this mixture over the sifted dries (2-) and gently fold in.

  Add the remaining whites and homogenized using a rubber spatula.

  Garnish the pastry bag & large tip and pipe the lady fingers over sheet trays linen with parchment paper .

  Generously sprinkle confectioners sugar over the lady fingers and let sit for 7 to 8 minutes before baking

  Bake at 325 F for 12 to 14 minutes ( rotate the trays after the first 8 or 9 minutes)

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CHOCOLATE

1 - 17 yolks + 1 whole egg

1 - 250 gm Sugar

2 - 250 gm AP Flour

2 - 110 gm Corn Starch

2 - 50 gm Cocoa Powder

3 - 17 Egg whites

3 - 60 gm Sugar

  Same as above

  The only warning would be not to over mix because of the reaction when adding cocoa powder to the mix.

  For some reasons cocoa powder and beaten egg whites find it hard to co-inhabit together
 
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COOKIE/lady_fingers_vanilla_1.JPG
VANILLA_just piped
COOKIE/lady_fingers_vanilla_2.JPG
VANILLA_ dusted with 10X
COOKIE/lady_fingers_vanilla_3.JPG
VANILLA_ready to be baked