Before starting to make ladyfinger biscuits, the first step is to preheat the oven. The aim is to ensure that the cooking process runs efficiently. When the dough is ready, the oven is already hot and ready to be used. A preheated oven will maintain a consistent and stable temperature during the baking process. This is important so that the biscuit dough can expand perfectly and produce a soft texture while the oven temperature remains stable.

The selection of eggs also affects the final texture of the biscuits. Make sure to use eggs that are at room temperature, not eggs that have just been taken out of the refrigerator. Room temperature eggs have better ability to expand than cold eggs. The use of room temperature eggs makes it easier to mix with other dough ingredients, resulting in biscuit dough with a more even and soft texture. To ensure that the eggs are at room temperature, let them sit for 30-60 minutes before using them.

When making ladyfinger biscuit dough, make sure to separate the egg whites and yolks well. Optimal separation is necessary for the egg whites to expand properly. Whipping the egg whites until stiff peaks form will give a light and airy texture to the biscuit. Good separation also ensures that the fat from the egg yolks does not mix with the egg whites. Fat can hinder the formation of stiff peaks in the egg whites, therefore proper separation is very important.

When making biscuit dough, add cream of tartar or lemon juice to help maintain the stability of the egg white dough so that it can expand properly. Cream of tartar or lemon juice will help maintain the stability of the egg white foam during the beating process. Adding cream of tartar or lemon juice also helps maintain the acidity level in the egg whites, preventing overwhipping during the beating process. Importantly, the addition of these two ingredients will not affect the taste of the biscuits. Source: Diadona.