Chocolate Ladyfingers

Ladyfingers are delicate, long, oval cookies. They are often used to make tiramisu, charlottes, trifles, and other specialties. They are delicious on their own and the perfect shape for dipping into a cup of tea or coffee!

Serves: 24Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 24

Ingredients

  • ½ cup cake flour
  • ¼ cup natural cocoa powder
  • 3 large egg yolks, at room temperature
  • ¾ cup superfine sugar, divided
  • 3 large egg whites, at room temperature
  • ⅛ tsp. cream of tartar
  • 1 cup mini chocolate chips

Directions

  • Preheat the oven to 400°F. Line a cookie sheet with parchment paper.
  • Sift together the flour and cocoa powder. Set aside. Whisk together the egg yolks and ½ cup of the sugar until thick. Set aside.
  • Whip the egg whites with the cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the remaining sugar and continue beating until stiff peaks form. Alternate folding the egg whites and flour mixture into the egg yolk mixture until lightly blended.
  • Place the batter in a pastry bag fitted with a plain ½" tip. Pipe 6"-long strips, 1" apart, onto the parchment paper, and bake for 10 minutes. Cool on wire racks.

Recipe Information

Serves: 24

Ingredients

  • ½ cup cake flour
  • ¼ cup natural cocoa powder
  • 3 large egg yolks, at room temperature
  • ¾ cup superfine sugar, divided
  • 3 large egg whites, at room temperature
  • ⅛ tsp. cream of tartar
  • 1 cup mini chocolate chips

Directions

  • Preheat the oven to 400°F. Line a cookie sheet with parchment paper.
  • Sift together the flour and cocoa powder. Set aside. Whisk together the egg yolks and ½ cup of the sugar until thick. Set aside.
  • Whip the egg whites with the cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the remaining sugar and continue beating until stiff peaks form. Alternate folding the egg whites and flour mixture into the egg yolk mixture until lightly blended.
  • Place the batter in a pastry bag fitted with a plain ½" tip. Pipe 6"-long strips, 1" apart, onto the parchment paper, and bake for 10 minutes. Cool on wire racks.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat2.5g
Saturated Fat1.5g
Cholesterol25mg
Sodium10mg
Total Carbohydrate13g
Dietary Fiber1g
Sugars10g
Protein2g