|Round shapes, filled with Biscoff Spread|
When I asked my second daughter if she wanted a copy of this book, she said absolutely! I was thrilled. She was only 7 when we left there, after all. I don't know how much she can recall of the food. Certainly nothing of the cooking of it, except what she learned from me. As I went back over the original book, making changes here and there, I went and dug a bit deeper into my memories, and came up with a lot more recipes, or at least memories of foods eaten. There came a point where I had some questions, so I called my ex-(Guatemalan) husband to consult. He was not too big a help. We all recall things differently, after all. He was not the cook, so his cooking vocabulary in Spanish is perhaps less developed than mine in some cases.
|Ladyfinger Shaped, filled with Biscoff Spread|
Drumroll.....Finally I spent quite a long while one day online. What I finally found out is that this recipe was for . . . . .
LADYFINGERS! For goodness sake!
Ladyfingers, called Savoiardi in Italian, and Chiqueadores in Guatemala, are light and airy little puffs. They are most often used in recent years in the making of Tiramisu. They are also used in making a Charlotte. I have not made a Charlotte yet. But now that I knew what Chiqueadores were, I felt it was time to make them; always a first time. I had only ever bought Ladyfingers before. They are easy to make really. Piping them with a piping bag is perhaps the most "difficult" part of the recipe, if making them in classic ladyfinger shapes, though there was really nothing difficult in making them. If making them into little round cookies, they can be piped or just dropped with a spoon and flattened slightly. Either way, they are good. They can be made as little tea cookies and eaten plain or sandwiched and filled. Fillings could be as simple as whipped cream, or something like a buttercream or other icing. I used Biscoff Spread, a Speculoos type mixture. They were just divine this way!
|Open Star Tip #172 worked perfectly piping bag opening cut to 3/4-inch wide|
Ladyfingers, Savoiardi or Chiqueadores
|Ladyfingers or Chiqueadores|
3 egg yolks
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2 tablespoons cornstarch
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
Preheat oven to 375 degrees. Line two (or more) baking sheets with parchment. To keep the parchment in place while piping, first lightly grease the baking sheet, then set the ungreased parchment on top.
In a large bowl, beat together the first 3 ingredients until very light and lemon colored, then continue to beat until the mixture falls like ribbons back into the bowl, taking a few seconds to disappear on the surface. This took about 6 minutes with a small hand mixer. Add the vanilla to combine.
Sift together the flour and cornstarch, then return the mixture to the sifter (or sieve) and set aside.
Beat the egg whites and cream of tartar until they are at soft peaks. Add the granulated sugar in gradually while beating, until the mixture holds stiff peaks.
|yolk mixture at point | whites beaten stiff | folding in whites | folding in flour | batter ready to pipe|
Scoop about a third of the egg white mixture into the egg yolk mixture and fold in. Add in the remaining whites and fold in gently. Sift the flour mixture over this folded mixture in three parts, each time gently folding the flour in until none remains.
|before baking, sprinkled with confectioners' sugar | straight our of the oven, right, lightly golden|