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Melindros–Ladyfinger Cookies

Melindros–Ladyfinger Cookies


  • 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.
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