[palazziotta]

I've made a couple of ladyfinger recipes and although they were tasty, I could not achieve the brittle sugary coating those from the Italian bakery have. I called a really good bakery in Astoria, Queens and the baker said the topping is a "secret." I have tried sprinkling powdered sugar and letting the unbaked ladyfingers sit for about 15 minutes before baking but it didn't work. Does anyone have any thoughts/hints/info on how to get that delicious, meringue-y coating? Thanks for your help.

[cape chef]

Perhaps a Swiss meringue will work.

[Headless Chicken]

Try glazing the fingers with a simple syrup and rebake.

[m brown]

royal icing, thinned down and brushed on half way thru baking. for match sticks made with puff pastry this is the method.
best!

[palazziotta]

Thanks for the quick responses. They were all very creative and unexpected approaches to the sugary glaze meringue coating mystery. Applying royal icing and sugar syrup before cookies are done are novel solutions. Swiss meringue looks do-able.

M. Brown, it seems you use thinned royal icing for puff pastry match sticks. Does it produce flaky sugar/meringue coating?

Thanks again to everyone for the help.

[Risque Cakes]

swiss meringue icing will never get hard,and actually will melt on a hot cookie

[breadmeister2]

I dust mine twice with powdered sugar (typically the first application dissolves) and bake in a convection oven. They tend to finish with a crisp topping. I'm trying to figure out the 'meringue' finish you describe. Maybe it's an equipment difference.