Dark Chocolate Ladyfingers
- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 32 ladyfingers
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- Level: Easy
- Total: 2 hr (includes cooling and setting times)
- Active: 30 min
- Yield: 32 ladyfingers
Ingredients
Ladyfingers:
Confectioners' sugar, for dusting
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine salt
4 large eggs, separated
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
Decoration:
6 ounces chopped bittersweet chocolate
1 tablespoon coconut oil
About 1/4 cup unsweetened grated coconut
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).
