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.
post #1 of 7
5/12/05 at 5:27pm