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Ladyfinger Cookies
| prepPreheat oven to 350°F / 180°C convection | ||||
| prepFit piping bag with medium round nozzle | ||||
| prepDraw 3 ½-inch lines 1 inch apart on 2 parchment sheets; place on 2 baking sheets | ||||
| 3 large egg yolks, room temperature | Whip yolks with sugar until pale | Fold whites into yolk mixture | Pipe onto lined trays, bake 350°F / 180°C, 14–15 min | Cool fully, dust & store |
| ¼ cup / 58 g granulated sugar | ||||
| ½ teaspoon vanilla extract | Beat in vanilla | |||
| 4 large egg whites, room temperature | Whip egg whites to soft peaks | |||
| ¼ cup / 58 g granulated sugar | Add remaining sugar, whip to stiff peaks | |||
| 1 cup / 142 g all-purpose flour | Sift flour over, fold until combined | |||
| powdered sugar for dusting (optional) | ||||
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