Best 2 Dark Chocolate Ladyfingers Recipes

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 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.