You're making Tiramisu. All of the stores have mascarpone, but no one has Ladyfingers. Here you go. You're welcome.
40 minutes, About 30 ladyfingers
| 4 | Eggs |
| ⅔ cup | Sugar |
| 1 cup | Flour |
| ½ tsp | Baking powder |
| 1. 2 Baking sheets and parchment |
| 2. Gallon-size zipper bag or pastry bag |
| 3. Electric mixer |
| 1. Preheat your oven to 400F |
| 2. Line 2 baking sheets with parchment |
| 3. Separate the egg whites (4) and yolks (4) into separate bowls, placing the egg whites in a larger bowl that you'll mix everything in later. |
| 4. Beat egg whites on high speed until soft peaks form. |
| 5. Add 3 Tbsp sugar and continue beating until shiny. Set aside. |
| 6. Clean the beaters. |
| 7. Add remaining sugar (⅔ cup) to egg yolks. |
| 8. Beat yolks and sugar on high speed until thick and pale yellow. © FirstPageRecipes.com |
| 9. Mix baking powder (½ tsp) into flour (1 cup) in a sifter or separate bowl. |
| 10. Add egg yolks to the egg whites bowl, and slowly fold in the flour mixture, just until combined. |
| 11. Spoon the mixture into a gallon ziplock bag. |
| 12. Snip a corner from the bag, leaving a 1/4 to 1/2 inch hole. |
| 13. Pipe the mixture onto the parchment in 4-inch sections, 1/2 to 3/4 inch wide, about an inch apart. |
| 14. Bake for 8-10 minutes. |
| 15. They're not going to look as perfect as the pic here, but since they'll be on the bottom of custard in Tiramisu, no one will know. |
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