Melindros–Ladyfinger Cookies

February 22, 2018

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Written by Shamilla Yeary

February 22, 2018

·

Written by Shamilla Yeary

Ingredients:

3 eggs, whites and yolks separated

½ cup sugar – divided use

2/3 cup sifted flour

1 teaspoon baking powder

2-3 Tablespoons confectioner’s sugar

Directions:

Pre-heat oven to 375

If you happen to have ‘ladyfinger’ baking sheets [2-3] – spray with non stick spray or line a cookie sheet with non stick parchment

Whisk the whites in a mixer until fluffy then gradually whisk in ¼ cup sugar

Whisking until the ‘meringue’ is fluffy but holds its shape

Carefully turn the meringue mixture into a clean bowl and set aside

Using the SAME mixer bowl you have beaten the whites (no need to clean it!)

Beat together the yolks, the other ¼ cup of sugar and the vanilla extract

Beat until creamy then slowly stir in the flour and baking powder

Remove bowl from the mixer. Add ¼ of the reserved meringue mixture to the batter and gently stir until incorporated. This will balance the densities of the batter and meringue so it does not deflate

GENTLY fold in the remaining meringue – scooping up and over with your spatula until the mixture is completely mixed

Fill a large disposable piping bag with the batter [it is very soft] - cut off about ½” from the tip. Pipe the batter in 4” strips onto the baking sheet.

If you have ladyfinger pans – just pipe the batter into the prepared molds Sprinkle confectioners sugar evenly over the cookies.

Bake for 8-10 minutes or until puffed and golden.

Enjoy with a hot cup of hot chocolate.