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.)