Airy ladyfingers cookies in chocolate
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
Ladyfingers are often used as an ingredient in other desserts, but they can also stand on their own as a sweet dish. These cookies are made from a sponge dough, typical for cake layers. The addition of cornstarch gives them a delicate texture. To ensure a neat shape when piping the dough from a pastry bag, briefly touch the tip to the baking sheet at the end of piping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup premium flour
- 5 tablespoons cornstarch
- 3 eggs, separate the whites from the yolks, room temperature
- 9 tablespoons of sugar
- 150g dark chocolate, chopped (for dipping cookies)
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Cooking the dish according to the recipe:
- Preheat oven to 200°C and line 2 baking sheets with parchment paper.
- Sift the flour and cornstarch together. Beat the egg yolks with 3 tablespoons of sugar until the mixture thickens and lightens in color. When you lift the beaters, the mixture should slowly flow down in a ribbon that holds its shape.
- In a separate bowl, beat the egg whites with cream of tartar until foamy. Then gradually add the remaining 6 tablespoons of sugar and continue beating until stiff peaks form when the whisks are lifted.
- Using a whisk, fold the egg whites into the yolk mixture. Then add the flour. Mix only long enough to combine the ingredients. Fill a pastry bag fitted with a large, plain tip with the batter and pipe the cookies onto the prepared baking sheets.
- Form 10 cm long strips and space them 3 cm apart (they will spread slightly after piping). Bake for about 8 minutes, until the cookies are evenly golden brown. Let the ladyfingers cool completely before removing them from the baking sheets.
- For dipMelt the chocolate in a metal bowl set over a pan of simmering water. Stir until smooth. Dip the ladyfingers one-third of the way into the chocolate and place them on clean, parchment-lined baking sheets to set (refrigerate briefly if necessary). Ladyfingers are best enjoyed the same day they're dipped. However, non-chocolate cookies can be stored in an airtight container for up to 5 days..
Author of the recipe - Anna Olson is a pastry chef and television host.
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