BY FRANCK DÉPÉRIERS, M. O. F. BOULANGER
For 120 biscuits
CHEF'S TIP: During baking, Franck Dépériers recommends leaving the damper tightly closed so that the ladyfingers bake in a humid environment.
INGREDIENTS
500 g egg yolks
1,000 g sugar
1 L egg whites
700 g T55 flour
300 g cornstarch
Icing sugar as required
METHOD:
Beat the egg yolks with 500 g of sugar in a beater.
Beat egg whites until stiff with 500 g sugar.
Whisk the flour and cornstarch into the yellow-sugar mixture.
Add the egg whites and mix well.
Pipe 12 cm-long par 3.5 cm-wide bars onto baking paper.
Sprinkle with icing sugar. For an even more pearly biscuit, you can add a second layer of icing sugar.
Bake for 12 minutes in a convection oven at 190°C.
The long-life ladyfinger
Franck Dépériers and his team make ladyfingers every day, but they can be kept for much longer. ‘We sell them par the week, but customers can keep them for up to three weeks. On the other hand, they will dry out a little.’