NOW we’re cookin’ with gas! Cardinal slices are a study in the effects of over-whipping. For that reason alone I recommend them. The ladyfinger batter is a very particular lady. She wants to be danced with, but not too much. If there’s too much agitation, the bubbles in the batter get too big, the rise gets too aggressive, and the sponge becomes so delicate that it can’t hold its own weight.
The same seems to be true with the meringue. I’ll confess it never occurred to me until today that meringue can be over-whipped. It appears that when it is, it can suffer from some of the same problems: over-puffing in the heat of the oven, then collapse when it cools. Fascinating…as Mr. Spock would say. Right…on to shaping and the most important part: eating. This is going to be good!