3 egg yolks
40 gram caster sugar
3 egg whites
pinch of salt
50 gram caster sugar
80 gram flour
10 gram custard powder
Caster sugar to sprinkle on biscuits.
Preheat the oven on 180 degrees Celsius (160 degrees fan-assisted oven).
Make sure the TM-bowl is fat-free. Add the eggwhites and a pinch of salt to the TM-bowl and place the butterfly on the knife. 3 minutes speed 4. After 2 minutes, slowly add 50 gram caster sugar to the eggwhites, a spoonful at a time. Tip the eggwhites out in a bowl and set aside.
Add the egg yolks and 40 gram caster sugar to the TM-bowl (no need to clean it first). 30 seconds speed 4, until pale. Add the egg yolk mixture to the egg whites and mix carefully. Add flour and custard powder and fold in carefully.
Put mixture in a piping bag and pipe straight lines, 10 cm long onto a baking tray lined with baking paper. Sprinkle biscuits with caster sugar. Bake 13 to 15 minutes until golden. It should be a crispy (not soft) biscuit.
Let the ladyfingers cool down.