(dessert)

Description

This dessert is often called "Lady Fingers," which are used to make the famous cake of the same name. The "fingers" themselves are baked almost the same way as "Savoiardi" cookies, which are used both on their own and in the dessert "Tiramisu." Once you learn to bake "fingers" using this recipe, you'll be able to use them in cakes and elaborate desserts.

Instructions

1. 1

   Step 1

   Preheat the oven to 200 degrees and line 2 baking sheets with parchment paper.

2. 2

   Step 2

   Sift the flour and cornstarch together and set aside for now.

3. 3

   Step 3

   Beat the yolks with 3 tbsp of sugar until thick and pale.

4. 4

   Step 4

   In a separate bowl, beat egg whites with cream of tartar (or citric acid) until foamy, then gradually add the remaining 6 tablespoons of sugar and continue beating until medium peaks form.

5. 5

   Step 5

   Transfer the whipped egg whites to the yolk mixture and, using a whisk or silicone spatula, mix with folding motions from the bottom up.

6. 6

   Step 6

   Gradually adding the sifted flour with starch, mix the dough until smooth and homogeneous.

7. 7

   Step 7

   Fill a pastry bag fitted with a large flat tip with the dough and pipe finger-shaped pieces (10 x 2.5 cm) onto the prepared baking sheets, leaving space between them.

8. 8

   Step 8

   Bake the cookies for about 8 minutes, until golden brown.

9. 9

   Step 9

   Let the cookies cool completely on the baking sheet on the table.

10. 10

    Step 10

    Melt the chocolate, stirring, over a double boiler.

11. 11

    Step 11

    Dip each cookie one-third of the way into the chocolate, then place them onto a baking sheet lined with a fresh sheet of parchment paper. You can refrigerate briefly to help the chocolate set.