4 EGGS, SEPARATED
PINCH OF SALT
¼ TEASPOON CREAM OF TARTAR
¾ CUP SUGAR
1 TEASPOON VANILLA EXTRACT
2/3 CUP FLOUR
3 TABLESPOONS COCOA
1. Preheat oven to 375°F.
2. 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 ¼ cup sugar and beat until stiff.
3. In a separate bowl, beat egg yolks, vanilla, and remaining 1/2 cup sugar until thick. Stir in flour and cocoa, using a rubber spatula.
4. Gently fold egg whites into flour mixture.
5. Fill a pastry bag fitted 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 sheet.
6. Bake immediately for 10 to 12 minutes, or until lightly browned. Remove cookie sheet from the oven. Cool cookies on parchment paper.
7. When cool, use a metal spatula to carefully remove ladyfingers from the parchment. Store cooled cookies in an airtight container to retain softness.