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Pink Floyd ladyfingers - Max Brenner | USA

Pink Floyd ladyfingers

dipped in milk chocolate therapy, pistachios, and roasted coconut



6 large egg whites plus 4 large egg yolks

1 tablespoon plus 1/2 cup granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

Juice of 1/2 lemon

1 teaspoon vanilla extract

Confectioners’ sugar, for dusting

6 ounces milk chocolate, melted

1 cup shelled pistachios, finely chopped

7 ounces flaked coconut (about 2 cups), lightly toasted


Pink Floyd ladyfingers



  1. Preheat the oven to 350°F. Line large baking sheets with bakers’ Silpat or lightly buttered wax paper.
  1. In a large bowl, combine the egg whites and 1 tablespoon sugar. Using an electric mixer, beat the whites into glossy stiff peaks. Set aside.
  1. In a small bowl, sift together the flour and salt. In a large bowl, whisk together the yolks and remaining 1/2 cup sugar, beating until pale yellow and thickened to the consistency of cake batter, about 5 minutes. Beat in the lemon juice and vanilla. Using a rubber spatula, gently fold the flour mixture into the yolk mixture until just combined.
  1. Gently fold the egg whites into the yolk mixture, mixing until just combined. The mixture will be somewhat frothy and voluminous.
  1. Spoon the batter into a large pastry bag fitted with a 1/2-inch round tip. Pipe batter onto the prepared sheets to form the traditional ladyfinger shape (about 4 1/2 inches long.) Bake until puffy and golden brown, about 10 minutes. Remove from oven and let cool.
  1. Dip the top of a cooled ladyfinger into the melted chocolate and set on a cooling rack. Sprinkle chocolate with chopped pistachios and coconut. Repeat with the remaining ladyfingers. Decorate with confectioners’ sugar.


Quantity: about 3 dozen ladyfingers

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