ITALIAN LADY FINGER COOKIES RECIPES

Steps:

• Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
• Beat egg whites on high speed until foamy.
• Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
• In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
• Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
• Gently fold half of the egg whites into the yolks.
• Fold the flour mixture into the yolks.
• Fold the rest of the egg whites into the yolks.
• Preheat oven to 350°F.
• Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
• Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
• Bake for 6 minutes, or until edges are just golden brown.

Steps:

• Beat eggs with sugar until pale, creamy and super fluffy texture.
• Mix together flour, cornstarch and vanilla powder.
• Fold it into the eggs, a couple of tablespoons at a time. Don’t add more until the previous hasn’t been completely combined. Whisk in slowly and carefully trying not to “deflate” the batter.
• Preheat oven to 350F.
• Fill a pastry bag with the batter. Use a fine round tip. Cookies should come out pretty thin and delicate, lady fingers after all :)
• Pipe cookies on a baking sheet lined with parchment paper. Keep cookie shape as of a point finger. Leave enough space between the cookies as they’ll slightly “melt” after they settle on the baking sheet.
• Sprinkle lightly with sugar. Bake in the preheated to 350F oven for 12-15 minutes or until lightly brown on the edges.
• Repeat the process with the remaining dough.