Ladyfinger (เลดี้ฟิงเกอร์)

1.Preheat the oven to 160°C on conventional settings. Prepare a baking tray lined with parchment paper, marking parallel lines about 3 inches apart to guide the width of the ladyfingers.

2.Separate the egg whites and yolks. Whisk the yolks until smooth.

3.Beat the egg whites until slightly foamy, then gradually add the sugar, beating until a stiff meringue forms.

4.Gently fold in the egg yolks until well combined.

5.Sift in the flour and fold it in until smooth. Transfer the mixture to a piping bag fitted with a 1 cm nozzle. Pipe into 3-inch strips, then sprinkle lightly with caster or icing sugar. Bake for 15 minutes, then let cool before peeling the ladyfingers off the parchment.