Makes: 30 cookiesHands-on: 35 minutesTotal: 50 minutesDifficulty: Medium
Makes: 30 cookies
- 1¼ cups cake flour
- ½ cup granulated sugar, divided
- 4 egg whites, at room temperature
- 6 egg yolks, at room temperature
- 1 tsp. vanilla extract
- 1 cup confectioners’ sugar
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, sift together the flour and the ¼ cup granulated sugar; set aside. In another bowl, using an electric mixer set on high speed, beat the egg yolks until the mixture thickens and is pale yellow, 3 to 5 minutes. Add the vanilla and beat briefly. Set aside.
- In a large bowl, using clean beaters, beat the egg whites with an electric mixer set on low speed until small bubbles appear, about 30 seconds. Increase the speed to medium and add 1 teaspoon granulated sugar. Continue whipping until soft, white peaks form, about 1 minute. Add the rest of the granulated sugar in a steady stream. Continue whipping until thicker, stiffer, glossy peaks form, about 2 minutes.
- Using a rubber spatula, gently fold the yolks into the egg white mixture with a few strokes. Take about one-third of the flour mixture, sprinkle it over the surface of the eggs, and gently fold in with the spatula. Repeat until the ingredients are blended.
- Place the batter into a pastry bag fitted with a 2" round tip. Pipe the batter into 5"-long ladyfingers, spacing them ½" apart. You’ll have about 15 ladyfingers on each sheet. With a sifter, gently dust the confectioners’ sugar over the ladyfingers.
- Bake for about 10 minutes, or until the ladyfingers spring back when lightly touched. When done, remove the baking sheets from the oven and remove the parchment paper with the ladyfingers on it to a wire rack. After 5 minutes, gently remove the ladyfingers to the rack to cool thoroughly. To store, place in a plastic container with wax paper between the layers.