Crispy and Airy Lady Fingers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large eggs, separated
02 -
134 g granulated sugar (⅔ cup)
03 -
½ teaspoon vanilla extract
04 -
120 g all-purpose flour, spooned and leveled (1 cup)
05 -
½ teaspoon baking powder
06 -
2 tablespoons cornstarch
07 -
Powdered sugar for dusting on top before baking
# Instructions:
01 -
Position a rack in the center of the oven. Preheat the oven to 350℉ (180℃). Line two baking sheets with parchment paper. Fit a large pastry bag with a plain ½-inch round tube.
02 -
Place 4 egg whites in a large bowl and beat on high speed with an electric mixer until soft peaks start to form. Sprinkle in 2 tablespoons of granulated sugar and continue beating until stiff and glossy.
03 -
In a second bowl, beat egg yolks, vanilla extract, and the remaining granulated sugar with an electric mixer on medium-high speed until thick and pale, about 2 minutes.
04 -
With a rubber spatula, fold half of the beaten egg whites into the egg yolk mixture. Sift in the flour, cornstarch, and baking powder, then fold to combine. Gently fold in the remaining egg whites until fully incorporated.
05 -
Transfer the mixture to the prepared pastry bag. Pipe 3-inch-long fingers, about 1 inch wide and spaced 2 inches apart, onto the prepared baking sheets. Dust the tops with powdered sugar.
06 -
Bake in the preheated oven until firm to the touch and lightly golden brown, about 12–15 minutes. Let cool completely on the baking sheets, then transfer to a wire cooling rack. Repeat with the remaining batter.
# Notes:
01 -
Dusting the cookies with powdered sugar before baking prevents them from spreading.
02 -
Store the ladyfingers in an airtight container at room temperature for up to two weeks, but note that the texture will differ from freshly baked ones.
03 -
Freeze cooled ladyfingers in a freezer-safe bag or container, placing parchment paper between layers. They can be stored frozen for up to one month.