Ingredients
- Egg whites 6
- Egg yolks 6
- Sugar 90g
- Flour 120g
- Vinegar (white wine)
Preparation
Combine the egg yolks and 60g of sugar in the bowl of a stand mixer, then turn on the machine fitted with a whisk and beat the ingredients until you get a light and frothy mixture. In another bowl, pour the egg whites and beat them, still with the stand mixer fitted with a whisk attachment. Gradually add the remaining sugar to the egg whites as they beat.
At this point, also add the vinegar, still with the machine running. When the egg whites are stiffly beaten, turn off the machine.
Combine the two mixtures: add a portion of the egg yolks to the egg whites and mix from bottom to top to combine everything without deflating the mixture.
Add the sifted flour a little at a time, still mixing from bottom to top. Gather the dough into a piping bag fitted with a plain nozzle and make strips on a baking sheet lined with parchment paper. Dust the ladyfingers with sugar and bake at 200°C until golden. Arrange the ladyfingers on a tray and serve.