Airy Crispy Lady Fingers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Powdered sugar to sprinkle on top right before baking
02 -
2 tablespoons of cornstarch
03 -
½ teaspoon of baking powder
04 -
1 cup (120 g) of all-purpose flour, carefully spooned in and leveled
05 -
½ teaspoon of vanilla flavoring
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134 g (about ⅔ cup) of white sugar
07 -
Separate 4 large eggs
# Instructions:
01 -
Move a rack to the center position in your oven. Fire up the oven to 350℉ (180℃). Get two baking sheets and cover them with parchment. Fit a plain round tip (about ½-inch size) into a large piping bag.
02 -
Pour 4 large egg whites into a big bowl and whip them on high speed using an electric mixer until soft peaks pop up. Add 2 tablespoons of sugar while whisking, then beat until the mixture is stiff and shiny.
03 -
In a separate bowl, whisk together the egg yolks, the rest of the sugar, and the vanilla. Turn your mixer to medium-high and beat until the mixture looks thickened and takes on a pale color; this’ll take about 2 minutes.
04 -
Use a flexible spatula to gently mix half of the fluffy egg whites into the yolk mixture. Shake in the flour, baking powder, and cornstarch through a sifter, then carefully fold to combine. Finish by gently folding in the rest of the egg whites until smooth.
05 -
Spoon the batter into your prepped pastry bag and pipe strips about 3 inches long and 1 inch wide onto the parchment paper. Space them 2 inches apart. Sprinkle some powdered sugar on top.
06 -
Place the baking sheets in the hot oven and bake until they feel firm and just begin to turn golden on the edges, roughly 12–15 minutes. Let the cookies cool fully on the baking sheets before moving them to a cooling rack. Repeat with leftover batter.
# Notes:
01 -
Sprinkling powdered sugar on top stops the cookies from spreading out too much as they bake.
02 -
Keep them in an air-sealed container at normal room temperature for up to two weeks. They won’t be as fresh, but they’ll still taste great.
03 -
For longer storage, freeze cooled cookies in a freezer bag or container with parchment separating the layers. They’ll stay good for a month.