CHOCOLATE LADYFINGERS
Provided by Food Network
Categories dessert
Time 25m
Yield About 50 ladyfingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
- Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
- Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
- Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.
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Lorraine Leaupepe
[email protected]I'm not sure about this recipe. It seems a bit complicated.
Susan Garcia
[email protected]This recipe looks delicious. I'm definitely going to make it.
Skshakib Hasan
[email protected]I can't wait to try this recipe!
Eriku Patrick
[email protected]These chocolate ladyfingers are the perfect addition to any dessert table.
Sandra Ginya
[email protected]I love that this recipe doesn't require any special equipment.
Pasan Maleesha
[email protected]These chocolate ladyfingers are a great way to use up leftover egg whites.
Ryan Ramsey
[email protected]I'm so glad I found this recipe. These chocolate ladyfingers are the perfect treat for any occasion.
Elijah Somsel
[email protected]These chocolate ladyfingers were so delicious, I ate them all in one sitting!
Ron Weasley
[email protected]These chocolate ladyfingers were amazing! I've never had anything like them before.
Raju Mandal
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Jackie Nerem
[email protected]These chocolate ladyfingers were a total disaster! They didn't rise properly, and they were way too dry.
Abrsh Ayenew
[email protected]I thought these chocolate ladyfingers were okay. They weren't as flavorful as I was hoping, but they were still a nice treat.
Sb Shakil
[email protected]These chocolate ladyfingers were a bit too sweet for my taste, but they were still good.
Assia Balakortane
[email protected]My chocolate ladyfingers turned out great! I was a little worried about making them, but they were actually really easy. I'm definitely going to make them again.
Rouf Khun
[email protected]These chocolate ladyfingers were delicious! The chocolate flavor was rich and decadent, and the ladyfingers themselves were so light and fluffy.
sha Syed
[email protected]I love how easy these chocolate ladyfingers were to make. I didn't have any problems following the recipe, and they turned out perfectly.
Younex
[email protected]These chocolate ladyfingers were a hit at my party! They were so light and airy, and the chocolate flavor was perfect.