Ellen J Hanvey Wooster
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- 1/2 c
- cake flour, sifted
- 3 . large
- eggs, seperated, room temp
- 5 Tbsp
- white sugar, will divide in recipe
- 1/2 tsp
- pure vanilla extract
- 1/8 tsp
- cream of tartar
- powdered sugar, for dusting cookies
- 1 Tbsp
- dark cocoa, optional, mixed with powdered sugar
1Preheat oven to 350 degrees F,
Line two baking sheets with parchment paper. You will need a large pastry bag fitted with a 1/2 inch round tip to mskr cookies uniform.
2Beat the egg yolks and 2 tablespoons white sugar on high speed for about 5 minutes or until the mixture becomes thick, add in the vanilla extract. Sift the cake flour over the batter but do not fold in. In a clean bowl, whip the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 3 tablespoons white sugar and whip until stiff peaks form. Fold the whites into the egg yolk and flour mixture, a bit at a time mixing only until incorporated.
3Transfer the batter to the pastry bag, pipe the batter into 3 inch long ladyfinger, leaving about a 1 inch space between the cookies. When sheet is full lightly sift powdered sugar (you can mix a bit of cocoa with the sugar), over the tops of the cookies.
4Bake for 8 to 10 minutes or until the ladyfingers are firm, very lightly browned and are still spongy when pressed with a finger. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let the ladyfingers cool for a few minutes and release them from the parchment paper, while they are still warm. If you leave them to completely cool before removing them from the parchment they stick and hard to remove without breaking. Finish cooling the ladyfingers on the wire rack before using or storing.