MY COOKBOOK

MY COOKBOOK
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20.3.12

LADYFINGERS – BABAPISKÓTA

Myrna, get better soon!

Have you ever wondered who eats those dreadful ladyfingers they sell in the grocery store? They are so bad; you really have to make them yourself. The good news is, they are super easy to make.

There are two uses for ladyfingers. Eaten as is, or soaked in desserts such as trifle, charlotte, or tiramisu. On their own, ladyfingers are not overly exciting and that is why they feed them to babies in Hungary; hence the name babapiskóta or baby sponge. The rich buttery, sometimes chocolaty cookies shaped the same way go by a different name; those are called macskanyelv or cat tongues.

But for now, let’s stay with our everyday, multipurpose ladyfingers. These can be soft or hard depending on the type of flour used. Change the flour in the recipe and you get completely different ladyfingers. For a very small baby, who gums the cookie with a couple of teeth, the safest is hard ladyfingers. Same with a trifle or a tiramisu, you need tough ladyfingers that will not turn to mash right of way. For these, bread flour works the best. If you want to give a snack to an older child or dunk the ladyfingers into your coffee, make the exact same recipe with all-purpose or cake flour. Cake flour ladyfingers will be too soft to use in a tiramisu, but will have a delightful texture as a snack. Using the middle of the road all-purpose flour will give you the most versatile type of ladyfingers. All of these taste delicious of course, only the texture is different.

I made these ladyfingers with all purpose white flour. I used a pastry bag to shape them, but a strong freezer bag with one corner cut off will work just as well.

Watch the video how easy this is:


3 large eggs
1/2 cup sugar
3/4 cup flour
parchment paper
icing sugar for sprinkling

• Preheat the oven to 350F.
• Line a large baking sheet with parchment paper.
• Beat the egg whites until soft peaks form.
• Gradually add the sugar beating all the while.
• Beat until hard peaks form, but do NOT overbeat. The peaks should retain a gentle softness.
• Add the egg yolks and beat to combine.
• Gently and gradually, fold in the flour.
• Fill a large piping bag with the batter and without using a tip, pipe the batter on the prepared baking pan.
• Lightly sprinkle the top with icing sugar.
• Bake in the preheated oven for 12 minutes.
• Remove from the oven and enjoy.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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