Chocolate Ladyfingers Recipes

DARK CHOCOLATE LADYFINGERS

Steps:

• For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar.
• Sift together the flour, cocoa powder and salt in a bowl.
• Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
• In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
• Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
• For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
• Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).

LADYFINGERS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
• Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
• Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

CHOCOLATE LADY FINGERS

Steps:

• Preheat oven to 375.
• Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
• Gradually add 1/4 cup sugar and beat until stiff.
• In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
• Stir in flour, cocoa, using a rubber spatula.
• GENTLY fold egg whites into flour mixture.
• Fill a pastry bag with a plain open tip with cookie batter.
• Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
• Space cookies 1 inch apart on cookie sheets.
• Bake immediately for 10- 12 minutes, or until lightly browned.
• Remove cookie sheet from oven.
• Cool cookies on parchment paper.
• When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
• Store cooled cookies in an airtight container to retain softness.

CHOCOLATE LADYFINGERS AND CAKE ROUNDS

Steps:

• Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl.
• Whisk whites with a mixer on medium-high speed until soft peaks form. Gradually add 2/3 cup sugar, whisking until stiff, shiny peaks form, about 5 minutes. Whisk yolks with remaining 2 tablespoons sugar in a medium bowl until thick and pale, about 3 minutes. Fold yolk mixture into whites, then fold in flour mixture in 2 additions.
• Line 2 baking sheets with parchment. On 1 piece, draw two 6-inch circles, then flip parchment over. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Starting in the center of each circle, pipe a spiral, leaving a 1-inch border around inside edge of circle. Bake until springy to the touch, 15 to 18 minutes. Transfer parchment with rounds to a wire rack, and let cool.
• On the other piece of parchment, draw 4 rows, each 3 1/2 inches wide for the ladyfingers. Pipe 1-inch-wide ladyfingers horizontally between pairs of lines, so they're touching, and lightly dust with cocoa. Bake until springy to the touch, about 15 minutes. Transfer parchment with ladyfingers to a wire rack, and let cool. Use immediately.