I start the chocolate ladyfingers recipe by pointing out how these homemade ladyfingers with unsweetened cocoa powder are all different from each other!!!!!!!!!!!!!!!!
Yes, I like the craftsmanship, I like that it’s clear they were made by someone who isn’t a professional pastry chef, someone who doesn’t have pricing obligations and can have fun making them without rulers and squares, but….you all be precise!
The homemade chocolate ladyfinger is very different from the industrial ones; there’s truly a huge difference because these are fragrant, soft, and delightful!
The ladyfinger is the classic biscuit used for tiramisu, trifle or for lining a cake pan and filling it with delicious sweet creams.
The name of the biscuit derives from the Savoy region but they are widespread throughout Italy.
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are some other simple cookie recipes like:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for CHOCOLATE LADYFINGERS RECIPE
- 3 eggs (medium)
- 80 g powdered sugar (plus extra to sprinkle on the cookies BEFORE baking)
- 25 g all-purpose flour
- 20 g unsweetened cocoa powder (about 2 tablespoons)
- 45 g potato starch (or cornstarch)
TOOLS FOR CHOCOLATE LADYFINGERS RECIPE
#ADV
- Baking Pans
- Parchment Paper
- Stand Mixers
- Bowls
- Spatulas
- Piping Bags
- Plain Nozzle
- Sieves
PREPARATION OF THE CHOCOLATE LADYFINGERS RECIPE
placing them in two separate clean and dry bowls.
I pour the egg whites into the stand mixer and start to whip them until stiff, gradually adding the sifted powdered sugar.
I beat the yolks with a fork and add them to the stiff egg white mixture with sugar.
I sift together the potato starch, unsweetened cocoa powder, and all-purpose flour, incorporating them into the mixture already made with a soft marisa spatula.
I proceed with movements from bottom to top with great care, especially at the bottom of the bowl where lumps of powder sometimes “settle”.
I preheat the oven to 350°F static mode and line a baking tray with parchment paper.
I put the chocolate ladyfinger mixture into the piping bag with a smooth round nozzle about 0.4 inches wide and draw sticks about 4 inches long.
It’s silly for me to explain how to draw the cocoa ladyfingers since mine are a bit in mixed and variable sizes ah ah…. DO YOUR BEST according to your abilities!
I sprinkle the chocolate ladyfingers with powdered sugar and let them rest for about 10 minutes.
Then I sprinkle them again with powdered sugar and bake them, cooking for about ten minutes or depending on our home oven.
A kind of crust will form on the surface which is better not to touch …
Once baked I let them cool completely before removing them from the parchment paper and … eating them!
Very very fragrant and pleasant…Enjoy your meal!
Annalisa
Here is also the picture even if it …. the classic ladyfingers made ages ago with the Carlo Cracco recipe and reposted with a new photo!
The LADYFINGERS pair wonderfully with the BARBAJADA Milanese drink , good hot or cold!
