Orange Charlotte

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. On the back of the first sheet of paper, using a pencil, draw two circles with 8-inch (20 cm) diameters. On the back of the second sheet of paper, trace two long strips, each 3 inches (7.5 cm) wide.

2. 2

   In a bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add ½ cup (65 g) of the sugar and whisk until firm peaks form. Set the meringue aside.

3. 3

   In another bowl, whisk the egg yolks and remaining sugar with an electric mixer until the mixture triples in volume and falls from the beaters in a ribbon, about 10 minutes.

4. 4

   Using a spatula, stir one-third of the meringue into the egg yolk mixture. Gently fold in the remaining meringue.

5. 5

   Sift the flour over the egg mixture and gently fold in with a whisk.

6. 6

   Transfer the batter to a pastry bag fitted with a ½-inch (1 cm) plain tip. Using the traced circles as guidelines, pipe out two discs of batter, leaving a ½-inch (1 cm) space at the centre of each circle. Using the traced strips as guidelines, pipe out ladyfingers, each 3 inches (7.5 cm) long, leaving no space between the cookies. Sprinkle the cookies with some icing sugar.

7. 7

   Bake one sheet at a time for 8 minutes or until a toothpick inserted in the centre of a cookie comes out clean and the cookies are slightly golden. Let cool completely.

8. 8

   Using a spatula, carefully remove the cookies from the parchment paper. Set aside. It is best to make the cookies the day before assembling the charlotte to give them a chance to dry out slightly. In this case, cover them well with plastic wrap once they have cooled.