prospectbake

re: lady fingers I went through the FCI pastry program, and I remember when making these we "sacrificed" some of the meringue into the egg yolks to lighten it, creating similar consistencies so that they fold a bit easier and deflate less (a little less than a cup for a full recipe). Also, double sifted the flour in three batches, adding each batch once the prior one was partially incorporated. Hope that helps!