Those were the words of John Keats in his poem, ‘The Cap and Bells.’ I like Ladyfingers. They are delicate, pillowy, vanilla, and lightly sweet. I have had them crispy and spongy and I enjoy either one. The crispy version is wonderful to dip in hot tea and the spongy, perfect for all kinds of layered desserts. I remember my mom using ladyfingers in her desserts. They were the sponge kind. It wasn’t until I moved to Europe that I had the crispy type and I was hooked. I think I ate a whole package myself the first time I purchased them. But I have never thought to make my own until now. A little search sent me to the Joy of Baking’s web site for a wonderful version of this cookie. The instructions were precise and very detailed. They are a bit of work and I messed a few bowls and utensils, uttered a few “ughs”, then turned out a beautiful, tender cookie. I did not get the stated 54. I produced 31. I think piping this type of thin batter takes some practice. The end result was wonderful. The ladyfingers added such a freshness to the dessert. The Joy of Baking is a wonderful site that I will have to spend more time studying.
One wonders what will become of this. Doth one?
Update- If you are visiting from Food Gawker, welcome! I’m Robin Sue, stay a while and look around. You can now view Part 2 of Ladyfingers and see the delicious Blueberry Charlotte that these Ladyfingers were used. If you like my blog go ahead and become a subscriber. You may also be interested in the following dessert posts: