Meringue And Ladyfinger Slices
|Egg whites||8 Large (At Room Temperature)|
|Granulated sugar||1 Tablespoon|
|For ladyfinger batter|
|Eggs||3 Large (At Room Temperature)|
|Egg yolks||2 Large (At Room Temperature)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Tablespoon (For Dusting And Garnish)|
|Apricot glaze||1 Cup (16 tbs), warmed|
1 Place two racks in the upper third and center of the oven and heat to 375 degrees farenheit.
2 Line two large baking sheets with parchment paper.
3 For the meringue: in a large bowl, beat the whites with a handheld mixer on high speed until the whites form soft peaks.
4 Gradually beat in the sugar and beat until the peaks are stiff and shiny.
5 For the ladyfinger batter: In another large bowl, beat the eggs, yolks, and granulated sugar on high speed until the mixture is very light and fluffy in texture and forms a thick rib bone that falls back on itself when the beaters are lifted a few inches, for about 3 minutes.
6 Beat in the vanilla.
7 Sift the flour and salt over the mixture and fold it in.
8 Fit two large pastry bags with 7/16-inch-wide plain pastry tips (such as Ateco Number 805).
9 Spoon half of the meringue into one bag, and half of the ladyfinger batter into the other.
10 Starting 1/2 inch from a long edge of one baking sheet, pipe a 16-inch-long strip of meringue.
11 Now pipe a strip of ladyfinger batter alongside and touching the meringue.
12 Repeat, alternating meringue and ladyfinger batter, to make a total of 4 meringue and 3 ladyfinger strips, forming a rectangle about 7 inches wide and 16 inches long.
13 Repeat to make another rectangle on the other sheet.
14 Sift confectioners' sugar over the layers.
15 Bake until golden brown and a ladyfinger strip springs back when pressed in the center, for 15 to 20 minutes. (The layer on the upper rack may be done before the lower layer.)
16 Cool completely on the sheets.
17 Sift confectioners' sugar over the cooled layers.
18 With the strips running horizontally, place a baking sheet over one layer, invert, and peel away the parchment, leaving the layer upside down. (Don't worry—the cake is pretty flexible.)
19 Using a serrated knife, trim the short ends, and cut the layer in half vertically.
20 Brush one half with 1/4 cup of the warm apricot preserves.
21 Top with the other half, right side up; the two halves are now back to back.
22 Slice vertically into 5 pieces.
23 Repeat the procedure with the other layer and remaining preserves.
24 Cover loosely with plastic wrap and refrigerate until serving.
25 Serve chilled.