Airy Lady Fingers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
120 g all-purpose flour (1 cup), spooned and leveled
02 -
134 g white sugar (⅔ cup)
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4 large eggs, yolks and whites separated
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½ teaspoon vanilla flavoring
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2 tablespoons corn starch
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½ teaspoon baking powder
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Powdered sugar for sprinkling before baking
# Instructions:
01 -
Set a rack in the middle of your oven. Heat the oven to 350℉ (180℃). Cover two baking trays with parchment paper. Put a plain half-inch round tip into a large pastry bag.
02 -
In a big bowl, whip 4 egg whites with an electric mixer on high speed until you notice soft peaks forming. Gradually add 2 tablespoons of sugar and keep mixing until shiny and stiff.
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Use another bowl to blend the yolks, vanilla, and leftover sugar with an electric mixer at medium-high speed. Beat until the color lightens and the mixture thickens, which takes about two minutes.
04 -
Use a spatula to fold in half of the fluffy egg whites into the yolk blend. Sift the flour, baking powder, and cornstarch over this mix and fold gently. Finally, carefully fold in the rest of the beaten whites until everything is smooth.
05 -
Scoop the batter into your prepped pastry bag. Pipe strips about 3 inches long and 1 inch wide, leaving 2 inches of space between them on the baking sheets. Sprinkle powdered sugar over the top.
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Put the trays into the heated oven. Cook until the tops feel firm and have a light golden color, around 12–15 minutes. Let them cool fully on the trays before moving to a wire rack. Repeat for any leftover batter.
# Notes:
01 -
Adding powdered sugar on top before baking holds the cookie shapes in place.
02 -
Keep them in a sealed container at room temperature for up to two weeks, but their texture won’t be the same as fresh.
03 -
To freeze, place fully cooled cookies in a freezer-safe container or bag with parchment between each layer. They’ll last for one month in the freezer.