Chocolate-Dipped Lady Fingers

Recipe ingredients: 

½ cup all-purpose flour

5 Tbsp cornstarch

3 eggs, separated and at room temperature

9 Tbsp sugar

5 oz bittersweet chocolate, chopped (for dipping)

¼ tsp cream of tartar

Recipe directions: 

1. Preheat the oven to 400 F and line 2 baking trays with parchment paper.

2. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 Tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.

3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped). Bake for about 8 minutes, until the fingers are an even golden brown. Allow the fingers to cool completely before removing them from the trays.

4. For dipping, melt the chocolate in a metal bowl place over a pot of barely simmering water and stirring until smooth. Dip each ladyfinger a third into the chocolate and place on a clean parchment-lined baking trays to set (chill for a little, if needed).

5. The dipped ladyfingers should be enjoyed the day they are dipped, but undipped ladyfingers can be stored in an airtight container for up to 5 days.

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