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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 75 |
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This recipe is from Sweet Maria's Italian Cookie tray cookbook. I was given this book because I have been looking for a chocolate lady finger to go with my chocolate mousse recipe. Ingredients:
4 eggs, seperated |
1 pinch salt or 1/8 teaspoon salt |
1/4 teaspoon cream of tartar |
3/4 cup sugar |
1 teaspoon pure vanilla extract |
2/3 cup flour |
3 tablespoons good quality cocoa |
Directions:
1. Preheat oven to 375.
2. Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
3. Gradually add 1/4 cup sugar and beat until stiff.
4. In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
5. Stir in flour, cocoa, using a rubber spatula.
6. GENTLY fold egg whites into flour mixture.
7. Fill a pastry bag with a plain open tip with cookie batter.
8. Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
9. Space cookies 1 inch apart on cookie sheets.
10. Bake immediately for 10- 12 minutes, or until lightly browned.
11. Remove cookie sheet from oven.
12. Cool cookies on parchment paper.
13. When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
14. Store cooled cookies in an airtight container to retain softness.
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