Active Time

　　25 min

　　Total Time

　　1 hr

　　Ladyfingers may play only a supporting role in charlottes, but these delicate, small spongecakes are well worth perfecting. Folding in the egg whites requires a light but confident hand. Also, be careful not to overbake. Gaston LeNôtre's son Alain warns: "Thirty seconds too long, and it could be too late."

　　

Ingredients

Makes about 32 ladyfingers

　　5 large eggs, separated, at room temperature 30 minutes

　　⅔ cup (132g) sugar, divided

　　⅞ cup (105g) all-purpose flour

　　Confectioners sugar, for dusting

　　Equipment: a pastry bag with tip cut ¾-inch wide

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Beat yolks with an electric mixer at medium speed until pale yellow, then gradually beat in all but 1 1/2 tablespoons of sugar.

　　

Step 3

Beat at medium-high speed until pale yellow, tripled in volume, and thick enough to form a ribbon that takes 5 seconds to dissolve when beater is lifted, 5 to 7 minutes. Sprinkle flour over mixture and stir until just combined (batter will be very stiff).

　　

Step 4

Beat egg whites with cleaned beaters until they just hold soft peaks.

　　

Step 5

Add remaining 1 1/2 tablespoons sugar in a slow stream, then beat until whites hold stiff peaks.

　　

Step 6

Stir one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into pastry bag.

　　

Step 7

Line a large baking sheet with parchment, piping a dab of batter under each corner to secure. Pipe 2 rows of (3 1/2-inch-long) ladyfingers (12 to 16 per row) onto sheet, piping them so they almost touch. Dust with confectioners sugar.

　　

Step 8

Bake until pale golden, dry, and soft but springy to the touch, 14 to 16 minutes. Cool completely on baking sheet.

　　Cooks’ note:

　　Ladyfingers can be kept in an airtight container at room temperature 3 days or frozen 1 month.