Here’s a version of ladyfingers, tweaked from the Joy of Baking recipe. I added cocoa powder to get a chocolate flavor and used an extra egg. This version, when piped onto the baking sheet and baked yielded thin, cookie-like sponge cakes. I am not sure if it was because I am not an expert in using a pastry bag nor piping onto baking sheets or because I did not use cream of tartar. They still taste great and I will be using them in another recipe with mangoes.
- 4 egg whites, room temperature
- 4 egg yolks, room temperature
- 2/3 cups sugar
- 3/4 cups cake flour
- 2 tbs cocoa powder
- 1/2 tsp baking powder
- Prepare a baking sheet by lining with parchment paper or silpat. Preheat oven to 400F.
- Sift flour, baking powder and cocoa powder over wax paper or bowl. Set aside.
- In the bowl of an electric mixer, whip egg whites until soft peaks form. Slowly add 2 tbs sugar and continue whipping until stiff and glossy. Transfer to another bowl and set aside.
- In the same electric mixer bowl, combine egg yolks and the rest of the sugar. Whip until pale in color.
- Fold in half of egg white mixture then add all the flour mixture, continuing to carefully fold.
- Fold in the rest of the egg white mixture until well combined. Place mixture in a pastry bag with 1/2 inch round tube or ziploc bag with 1/2 inch cut on one end.
- Pipe onto prepared baking sheet an inch apart, about 2 inches long.
- Bake for 8 minutes or until ladyfingers are firm, slightly browned but still spongy when pressed with a finger.
- Cool for 2 minutes then transfer to a wire rack to finish cooling.
Notes: According to Joy of Baking, ladyfingers stale very quickly (unless soaked in liquid) so they suggest freezing them immediately by placing in ziplock bag between layers of parchment or wax paper. Ours don’t last the day so I don’t know how long before they get stale.