Chocolate Dipped Lady Fingers
Chocolate Dipped Lady Fingers
Get this quick and easy chocolate dipped ladyfinger recipe from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 60 minutes
  • Cooking Time 30 minutes
  • Yield 36 servings
  • 2 cup All-Purpose Flour
  • 5 tablespoons Cornstarch
  • 3 Eggs, separated and at room temperature
  • 9 tablespoons Sugar
  • For dipping:
  • 142 grams bittersweet Chocolate, chopped
  1. Preheat the oven to 400°F and line 2 baking trays with parchment paper
  2. Sift the flour and cornstarch together and set aside. Whip the egg yolks with 3 tablespoons of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In a separate bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 tablespoon of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted
  3. Fold the whites into the yolk mixtures using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped). Bake for about 8 minutes, until the fingers are an even golden brown. Allow the fingers to cool completely before removing them from the trays.
  4. For dipping, melt the chocolate in a metal bowl place over a pot of barely simmering water and stirring until smooth. Dip each ladyfinger a third into the chocolate and place on a clean parchment-lined baking trays to set (chill for a little, if needed)
  5. The dipped ladyfingers should be enjoyed the day they are dipped, but undipped ladyfingers can be stored in an airtight container for up to 5 days

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