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Lady Fingers

  • 9 Tbsps white sugar
  • 9 eggs
  • 9 Tbsps flour, sifted
Put the sugar into a bowl. Put the bowl in hot water to heat up the sugar. When the sugar is thoroughly heated, break the eggs into the bowl and beat them quickly until they become a little warm and rather thick. Take the bowl from the water and continue beating until it is nearly or quite cold. Stir in lightly the sifted flour. With a funnel, lay the mixture out on papers, in biscuits 3 inches long and half an inch thick, in the form of fingers. Sift sugar over the biscuits. Bake in pans to a light brown. When they are done and cooled, remove from the paper by wetting them on the back. Dry and they are ready for use. These are often used in making Charlotte Russe.
Submitted by Tess M Jun 19, 2009
15 min 30 min 45 min
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