These traditional Passover ladyfingers are a delicate, egg-based biscuit designed to be light and slightly crisp on the outside while remaining tender inside. Unlike standard ladyfingers which use wheat flour, these rely on a combination of sifted cake meal and potato starch to create a gluten-free structure that holds up beautifully when dipped in coffee or liqueur. They are an essential component for classic desserts like Tiramisu, Charlotte Russe, or Opera Cake during the Jewish holiday of Passover. The subtle sweetness allows the accompanying creams, mousses, or fruit compotes to shine. These biscuits bake quickly and cool rapidly, making them a convenient yet elegant addition to any festive dessert table. Store them in an airtight container once completely cooled to maintain their texture.
Passover Ladyfingers
Description
These traditional Passover ladyfingers are a delicate, egg-based biscuit designed to be light and slightly crisp on the outside while remaining tender inside. Unlike standard ladyfingers which use wheat flour, these rely on a combination of sifted cake meal and potato starch to create a gluten-free structure that holds up beautifully when dipped in coffee or liqueur. They are an essential component for classic desserts like Tiramisu, Charlotte Russe, or Opera Cake during the Jewish holiday of Passover. The subtle sweetness allows the accompanying creams, mousses, or fruit compotes to shine. These biscuits bake quickly and cool rapidly, making them a convenient yet elegant addition to any festive dessert table. Store them in an airtight container once completely cooled to maintain their texture.Ingredients
Directions
-
Preheat the oven to 375&# 194;°F (190ðC). Line a large baking sheet with parchment paper or brown paper.
-
In a large mixing bowl, beat the egg yolks with the 1/4 cup of sugar until the mixture is light, pale yellow, and creamy.
-
In a separate clean bowl, beat the egg whites until they become foamy.
-
Gradually add the 1/2 cup of sugar to the egg whites, beating well after each addition until stiff peaks form.
-
Gently fold the beaten egg whites into the yolk mixture using a spatula, being careful not to deflate the batter.
-
Sift the cake meal and potato starch together onto a piece of waxed paper or a plate.
-
Sprinkle the sifted dry ingredients over the batter and fold them in gently until just combined.
-
Transfer the batter into a pastry bag fitted with a round tip.
-
Pipe the batter onto the prepared baking sheet to form finger shapes, approximately 1 inch wide and 4 inches long.
-
Dust the piped ladyfingers lightly with superfine sugar using a small sieve.
-
Bake for 10-12 minutes, or until the ladyfingers are lightly golden and firm to the touch.
-
Immediately loosen the ladyfingers from the paper using a wide spatula and transfer to a wire rack to cool completely.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 323.3kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 84.4mg4%
- Total Carbohydrate 72.2g25%
- Dietary Fiber 0.8g4%
- Sugars 45.5g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These ladyfingers are best used fresh or stored in an airtight container at room temperature for up to 3 days.
They are perfect for making Tiramisu, Charlotte Russe, or lining a springform pan for mousse desserts.
Ensure the egg whites are completely free of yolk for proper whipping.
Do not over-bake, as they can become too hard for dipping.
