Ingredientes para Chocolate Lady Fingers
- Eggs
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup granulated sugar (1/4 cup + 1/2 cup)
- Pure Vanilla Extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
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Cómo preparar Chocolate Lady Fingers
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, using an electric mixer with the whisk attachment, beat 4 large egg whites, 1/4 teaspoon salt, and 1/2 teaspoon cream of tartar on high speed until soft peaks form.
- Gradually add 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
- In a separate bowl, whisk together 4 large egg yolks, 1 teaspoon vanilla extract, and 1/2 cup granulated sugar until pale and thick.
- In a third bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup unsweetened cocoa powder.
- Gently fold the dry ingredients into the egg yolk mixture until just combined.
- Carefully fold the whipped egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.
- Transfer the batter to a piping bag fitted with a plain round tip (or use a zip-top bag with a corner snipped off).
- Pipe 3-inch ladyfingers onto the prepared baking sheets, leaving 1 inch between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly browned and the ladyfingers spring back when gently touched.
- Remove the baking sheets from the oven and let the ladyfingers cool on the parchment paper for a few minutes before carefully transferring them to a wire rack to cool completely.
- Once completely cool, store the chocolate ladyfingers in an airtight container at room temperature to maintain their softness.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
0g
Carbs
1g
