Chocolate Lady Fingers

1. 1

   Preheat oven to 375.

2. 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. 3

   Gradually add 1/4 cup sugar and beat until stiff.

4. 4

   In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.

5. 5

   Stir in flour, cocoa, using a rubber spatula.

6. 6

   GENTLY fold egg whites into flour mixture.

7. 7

   Fill a pastry bag with a plain open tip with cookie batter.

8. 8

   Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.

9. 9

   Space cookies 1 inch apart on cookie sheets.

10. 10

    Bake immediately for 10- 12 minutes, or until lightly browned.

11. 11

    Remove cookie sheet from oven.

12. 12

    Cool cookies on parchment paper.

13. 13

    When cool, use a metal spatula to carefully remove ladyfingers from the parchment.

14. 14

    Store cooled cookies in an airtight container to retain softness.

* Per serving · 4 servings · Values may vary.

No additional tips available.