Recipe courtesy of Trisha Yearwood
Dark Chocolate Ladyfingers
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- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 32 ladyfingers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 72
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 32 ladyfingers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 72
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 28 mg
Ingredients
Ladyfingers:
Decoration:
Directions
Special equipment:
a piping bag fitted with a 3/4-inch plain tip- 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).
