Mini ladyfinger sandwiches with strawberry cream filling

Ladyfingers ? Or macaroon?

I would say that it's ladyfingers with a lovely twist. Because this little cutie is actually ladyfingers in macaroon shape with cream in the middle.

In Taiwan, people call it "牛粒"(nui-li, means bull's eye). Not a very attractive name for such a pleasant dessert though. It is widely available at bakeries in Taiwan and especially popular among kids. Normally, it's the size of a two pound coin (about 3cm diameter) but those I made were really small and were only the size of a thumb nail.


A box full of joy and childhood memories.

100 Mini ladyfinger sandwiches with strawberry cream

Ingredients:

For the ladyfingers

3 eggs , separate yolks and whites.

80g caster sugar

80g self-raising flour

½ tsp vanilla essence

1 cup icing sugar

For the strawberry cream :

40g butter,room temperature

30g full fat cream cheese

30g strawberry jam

Method:

1.Line the tray with greaseproof baking paper. Preheat the oven to 200c.

2. Whisk the egg whites with 60g caster sugar in a bowl until they are stiff, then set them aside. Whisk the egg yolks, 20g caster sugar and vanilla essence in another bowl until smooth and turn slightly white. Gently fold the egg yolks into the egg whites.

3. Sieve the flour and slowly blend it into the egg mixture.

4.Pour the mixture into a piping bag fitted with a small round nozzle. Pipe out 200 small mounds(about 1-1.5cm diameter) with about 1.5cm space apart on the baking paper. Dust them with icing sugar evenly and bake in the oven for 8 minutes.

5.Beat the butter, cream cheese and strawberry jam together until smooth. Spread it on the mini ladyfinger and top with another one.

Mini ladyfingers. Already so delicious as it is.

It tastes even better with the strawberry cream filling.

We're going to share them with our neighbors. *_^

"牛粒",這種台灣麵包店常常可以看到的小點心,外型像是法國的馬卡龍,事實上,它的兩片小圓餅卻是不折不扣來自義大利的手指餅乾.真不知道是哪位人士如此有創意地將它改良為足以媲美馬卡龍的迷人小點,卻給它取了個不倫不類的怪名. ^^II

呼籲一下台灣政府找個機會給它重新命名,正名,給它一個優雅些的名字吧! 搞不好哪天它還可以成為代表台灣,享譽國際的風味小點呢! (馬政府曰:"馬上"事情很多,"他馬的"很忙.沒空理這種無聊事啦! :P)

牛粒(另有人叫它"幸福小圓餅",嗯~好聽多了!^_^~ )

材料:

蛋白3個 蛋黃3個 白砂糖80g 香草精1/2小匙 80g 低筋麵粉 發粉一小匙

軟化奶油40g 奶油乳酪30g 草莓果醬30g

將蛋白與60g砂糖打發到發泡直立.另準備一個盆子將蛋黃與20g砂糖與香草精打到轉微白.小心地將蛋黃慢慢以對折的方式拌入蛋白中.另外將麵粉與發粉混合過篩,慢慢加入蛋液中混勻.倒入擠花袋中,在烤紙上每間隔2cm擠出直徑均勻的小圓丘(卜媽的迷你版是1.5cm直徑,一般大小的約是3cm直徑).送入預熱好200c的烤箱中烤八分鐘即可.

另外,將奶油,奶油乳酪與果醬打勻.抹在小餅底部,蓋上另一片小餅即可.