Chocolate Ladyfingers

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2/3 cup flour

1/8 tsp salt

1/2 cup sugar, divided

3 tbsps cocoa

4 eggs separated

1/2 tsp vanilla

Sift the flour, salt and cocoa together.  Beat eggs yolks and 1/4 cup sugar on mixer until thick and makes a ribbon.

Beat egg whites until stiff.  Beat in the remaining 1/4 cups sugar and beat till glossy.

 

Sift the flour mixture over the yolks and add 1/3 of the egg whites.  Carefully fold in.  Add the vanilla and rest of the egg whites and fold in carefully, trying not to deflate.

 

Spoon into a pastry with a large open tip.  Pipe “fingers” onto parchment lined sheet approximately 3″ long each.

 

Bake at 300 for about 18-20 minutes.  Cool in pan 5 minutes and then remove to a wire rack to cool completely.

(Learn about how to make the filling here.)

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