Boudoir Biscuits
These boudoir biscuits, also known as lady fingers or savoiardi biscuits are so versatile. Perfect for trifles, tiramisu and charlottes.
Equipment
- electric mixer or bowl and whisk
- sponge finger or small eclair mould - each section should measure approximately 3 X 9 centimetres or 1 X 3.5 inches or pipe the mixture onto a heavy baking tray lined with parchment
Ingredients
- 50 g sugar caster
- 2 eggs
- ¼ teaspoon vanilla extract
- 70 g flour all purpose / plain
- oil for greasing
Instructions
- Put the egg yolks in a bowl with half of the sugar.
- Whisk for about 3 minutes or until the yolks are pale and bubbly.
- Stir in the vanilla extract.
- In a separate bowl whisk the egg whites to soft peaks or when they only just hold their shape.
- Add a tablespoon of the remaining sugar and continue to whisk the egg whites.
- Gradually add the rest of the sugar and whisk until the stiff peak stage.
- Use a metal spoon to fold a tablespoon of the whites into the yolks.
- Now, fold in the remaining egg whites carefully.
- Fold in the flour until just combined.
- Grease the moulds with oil or spray.
- Fill the moulds with a spoon or pipe the mixture in.
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2 and bake for about 40 minutes.
- Leave the sponge fingers to cool on a wire rack.
Nutrition
Calories: 32kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 18mgSodium: 7mgPotassium: 11mgFiber: 0.1gSugar: 3gVitamin A: 26IUCalcium: 3mgIron: 0.3mg
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