I decided to try and bake these crispy and light biscuits because I had few ideas on cake decorating with it (although they may not look suitable for decorating yet). Lady fingers (so they called) taste quite plain, but because of it’s consistency they are perfect for making fresh summer desserts such as very famous tiramisu. This is my first time making these macaroon like biscuits and I am quite pleased with the outcome even if they did not come in the perfect uniform shape (more practicing needed I guess!). Overall I prefer these to compare to shop bought as they taste better and it can be custom made such as these – with poppyseed!
POPPYSEED LADY FINGERS makes about 24 lady fingers
- 2 eggs, separated
- 70g caster sugar
- 55g plain flour
- 2 tbsp poppyseed
- a pinch baking powder (for cheating)
1. First whisk the egg white. Make sure eggs are in room temperature before whisking. Add 2 tbsp sugar into egg whites gradually while whisking. Well whisked egg whites should be stiff and shiny. 2. In separate bowl whisk egg yolks with the reminder sugar untill pale and creamy. Gradually fold in egg white as well as flour mix (with poppyseed and baking powder) till everything is well incorporated.
3. Next, transfer the mixture into the piping bag. On lined baking tray pipe 1 cm thick and 5cm long lady fingers. My first batch was unsuccessful as I piped 2 cm thick and too close together (these biscuits do expand when baking!). Bake in preheated C200 oven for 10-15min. Very important not to under-bake as they need to come out crispy and not spongy! Let it cool for further 10 min or so while on baking sheets.My second batch looked better, but practicing is still needed as some are still wonky :-D. Hope my experience with these helps you 😉