Looking at the recipes I'm seeing for ladyfingers, it looks like you make French Meringues and then fold the other ingredients in and then pipe them. Given how necessary Italian Meringue is for stability in macarons, why isn't it used in lady fingers? Does something about it not work well?
The AI says yes for both Italian and French. Equally acceptable.
BUT, the AI I use gave a different answer. It said the very stability of Italian, being cooked, makes it less airy and more dense and could change the texture and lightness of the ladyfinger. It also said folding the yolks and flour into uncooked meringue would be easier and more effective.
So, you pays your money and takes your choice.
All right, I'll play Let's prompt The Chatbot. I asked ChatGPT, using my standard prompt, and here is the wrapup of its response:
TomP
If you want a good recipe, I recommend this one from the wonderful Eddy van Damme / Chef Eddy:
https://chefeddy.com/2009/11/how-to-make-ladyfingers/
Lance
He is using French meringue. That's what I'd go with and it's easier than Italian.