Last updated on Jan 13th, 2021 at 12:34 pm
This recipe for Chocolate Ladyfingers is a dairy-free dream!
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/205C.
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 1/2in/1.25cm round tube or ziploc bag with 1/2 inch cut on one end.
Pipe onto prepared baking sheet an inch apart, about 2in/5cm 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.
Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.