CHOCOLATE LADY FINGERS
This recipe is from Sweet Maria's Italian Cookie tray cookbook. I was given this book because I have been looking for a chocolate lady finger to go with my chocolate mousse recipe.
Provided by Pumpkie
Categories Dessert
Time 25m
Yield 75 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Using an electric mixer with the whisk attachment, whip the egg whites, salt, and cream of tartar on high speed until soft peaks form.
- Gradually add 1/4 cup sugar and beat until stiff.
- In a separate bowl, beat egg yolks, vanilla and remaining 1/2 cup sugar until thick.
- Stir in flour, cocoa, using a rubber spatula.
- GENTLY fold egg whites into flour mixture.
- Fill a pastry bag with a plain open tip with cookie batter.
- Pipe batter onto a parchment lined cookie sheet, making 3 inch ladyfingers.
- Space cookies 1 inch apart on cookie sheets.
- Bake immediately for 10- 12 minutes, or until lightly browned.
- Remove cookie sheet from oven.
- Cool cookies on parchment paper.
- When cool, use a metal spatula to carefully remove ladyfingers from the parchment.
- Store cooled cookies in an airtight container to retain softness.
Nutrition Facts : Calories 16.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 11.3, Sodium 5.8, Carbohydrate 3, Fiber 0.1, Sugar 2, Protein 0.5
CHOCOLATE LADYFINGERS
Provided by Food Network
Categories dessert
Time 25m
Yield About 50 ladyfingers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
- Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
- Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
- Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.
DARK CHOCOLATE LADYFINGERS
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 32 ladyfingers
Number Of Ingredients 10
Steps:
- For the ladyfingers: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and dust lightly with confectioners' sugar.
- Sift together the flour, cocoa powder and salt in a bowl.
- Put the egg whites in a large bowl and beat with an electric mixer on medium-high speed until frothy. Gradually add 1/2 cup of the granulated sugar and beat until stiff, shiny peaks form, about 6 minutes.
- In a medium bowl, beat the yolks and remaining 1/4 cup granulated sugar until pale and thick. Beat in the vanilla. Gently fold the yolks into the egg whites; it's okay if some streaks remain. Add the flour mixture and fold gently, but thoroughly, until well mixed.
- Spoon the mixture into a piping bag fitted with a 3/4-inch plain tip. Pipe 3-inch-long, 1-inch-wide ladyfingers about 1/2 inch apart. Dust the tops of the cookies lightly with confectioners' sugar. Bake until springy to the touch, 16 to 18 minutes. Cool completely.
- For the decoration: Combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave, stirring every 30 seconds, until melted. Dip one end of each ladyfinger in the chocolate, then sprinkle with the coconut over parchment paper. Place on a serving platter.
- Refrigerate until set. Serve immediately or keep refrigerated until ready to serve, up to 4 hours (ladyfingers dry out quickly).
More about "chocolate ladyfingers and cake rounds recipes"
CHOCOLATE-DIPPED LADYFINGERS - MY RECIPE REVIEWS
From myrecipereviews.com
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Fit a large pastry bag with a 1/2 round tube.
- Place egg whites in a small cold bowl and beat on high until soft peaks start to form. Slowly add 2 tbsp. of the sugar and continue beating until stiff and glossy. In another bowl, beat egg yolks, vanilla and remaining sugar. Whip until thick and very pale in color.
- Sift flour and baking powder together on a sheet of waxed paper. Fold half of the egg whites into the egg yolk mixture. Fold in flour and then add the remaining egg whites. Refrigerate dough for 10 minutes.
- Transfer mixture to the pastry bag and pipe out 3"x 1" strips onto the parchment paper, leaving at least 1 inch between strips. Bake for 7 to 7 1/2 minutes until lightly golden brown.
CHOCOLATE MOUSSE LADY FINGER CAKE - RECIPE - COOKS.COM
From cooks.com
HOMEMADE LADYFINGERS RECIPE (EASY STEP-BY-STEP TUTORIAL)
From pastryliving.com
HOMEMADE LADY FINGERS RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
LADY FINGERS CAKE RECIPE - SIDECHEF
From sidechef.com
CHOCOLATE LADYFINGERS RECIPES
From tfrecipes.com
BUTTERFINGER CAKE RECIPE - THE RECIPE MASTER
From therecipemaster.com
LADY FINGERS RECIPE (SPONGE CAKE) - PASTRY CHEF ONLINE
From pastrychefonline.com
CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
AUNT RUTH'S CHOCOLATE LADY FINGER CAKE - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE LADY FINGER CAKE - RECIPE - COOKS.COM
From cooks.com
EASY HOMEMADE CHOCOLATE LADYFINGERS RECIPE (+VIDEO) - PASTRY …
From pastryliving.com
CHOCOLATE LADYFINGERS - NIK SHARMA COOKS
From niksharmacooks.com
CHOCOLATE LADYFINGERS - FOOD CHANNEL
From foodchannel.com
CHOCOLATE MOUSSE LADYFINGERS RECIPE - RETRO DESSERT RECIPIES
From retrodessert.com
HOMEMADE LADYFINGERS OR SPONGE CAKE – THE SOMM CHEF
From thesommchef.com
MARY BERRY'S CHOCOLATE CAKE RECIPE IS PERFECT FOR ANY CELEBRATION
From express.co.uk
CLASSIC BUTTER SHORTBREAD ROUNDS RECIPE - SCOTTISH SCRAN
From scottishscran.com
CHOCOLATE LADYFINGERS AND CAKE ROUNDS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search