Ingredients:
4 eggs, seperated
1 pinch salt or 1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon pure vanilla extract
2/3 cup flour
3 tablespoons good quality cocoa
Directions:
Preheat oven to 375.
Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
Gradually add 1/4 cup sugar and beat until stiff.
In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
Stir in flour, cocoa, using a rubber spatula.
GENTLY fold egg whites into flour mixture.
Fill a pastry bag with a plain open tip with cookie batter.
Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
Space cookies 1 inch apart on cookie sheets.
Bake immediately for 10- 12 minutes, or until lightly browned.
Remove cookie sheet from oven.
Cool cookies on parchment paper.
When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
Store cooled cookies in an airtight container to retain softness.
Servings: 75
Time preparation: 15 min.
Time total: 25 min.