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Frédéric Bau

Cocoa Ladyfingers

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Preparation info
  • Makes

    a dozen

    ladyfingers
    • Difficulty

      Easy

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This light, airy long cookie with a crisp crust makes a wonderful accompaniment to soft chocolate textures and sorbets.

Ingredients

  • 3 eggs, separated
  • ⅓ cup (2 ⅔ oz./75 g)

Method

Preheat the oven to 400°F (200°C).

Whisk the egg whites to soft peaks, gradually adding the sugar as you whisk. Carefully fold in* the egg yolks with a flexible spatula. Then sift in the flour, cocoa powder (1), and cornstarch, and com

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