Growing Chefs! Ontario Lady Fingers
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Preheat the oven to 350°F.
Place egg whites in a large, completely dry and clean bowl.
Place the yolks in a separate mixing bowl with ½ cup of sugar.
Whip the egg whites using a whisk attachment until they lighten in colour and reach a soft peak, resembling marshmallows. Continue to mix on medium speed and gradually add ½ cup of sugar. Continue to beat the egg whites until form. stiff peaks
In the separate bowl, add the vanilla extract and salt to the egg yolks and sugar. Beat on medium/high speed until lightened in colour and slightly thickened.
Gently pour the yolk mixture over the egg whites, then sift the flour and cornstarch over the mixture and gently with fold until combined and place into a piping bag. spatula
Pipe batter into 4” lines with leaving 2” spaces between cookies on parchment lined baking sheets.
Sprinkle additional granulated sugar over cookies if desired.
Bake for 15 – 18 minutes or until golden brown in a 350°F oven.
” A classic Italian ‘pick me up’. This dessert is made with delicate ladyfinger cookies, mascarpone and zabaglione!”