Ingredients
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3 Egg
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70 g Caster Sugar
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75 g plain Flour
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50 g Icing Sugar
Directions
Sponge fingers are used in the making of charlottes and tiramisu, sometimes soaked in a syrup. Very light and butter free, they are also delicious on their own and make a successful snack for the lunch box.
Steps
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1
Done
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Whisk the egg whites with the caster sugar to a stiff meringue using an electric mixer at medium speed. |
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2
Done
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Reduce the speed of the mixer to low and incorporate the egg yolks to the meringue without overworking the mix. Then by hand, fold in the flour in 3 additions, using a spatula. |
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3
Done
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Fill a piping bag fitted with a large nozzle. |
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4
Done
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On 2 trays lined with a silicone mat, pipe the sponge fingers in 5 cm lines, in staggered rows, leaving 3 cm gaps between each. |
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5
Done
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Dust the sponge fingers with icing sugar and let them melt at room temperature for 15 minutes. Dust the sponge fingers a second time before baking until evenly light beige. Cool on a tray. The melted icing sugar will form the sugar pearls you can see on top of the biscuits. |
