Melindros–Ladyfinger CookiesFebruary 22, 2018·Written by Shamilla Yeary February 22, 2018·Written by Shamilla YearyIngredients: 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.