These cookies are so versatile. They can be used in tiramisu, trifles, charlottes, or just by themselves with a rich chocolate dip.
½ cup all-purpose unbleached flour
3eggs(separated and at room temperature)
7 tbspwhite sugar
1 tbsplemon juice(or ¼ tsp cream of tartar)
Preheat the oven to 400° F and line 2 baking sheets with parchment paper.
Sift the flour and cornstarch together in a bowl and set aside.
Whip the egg yolks with 3 tbsp of sugar until thick and pale. You stop whisking when you get a ribbon of the batter when the beaters are lifted.
In a separate bowl, whip the egg whites with 1 tablespoon of lemon juice until foamy, then slowly add the remaining 4 tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters are lifted.
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. If you don't have a piping bag, you can use a Ziploc bag, put the mixture in and cut a small opening in one of the corners of the bag with scissors.
Pour the mixture onto the prepared trays. Make them 4 inches long and an inch apart. They will expand a little bit during cooking.
Bake for about 10 minutes, until the fingers are an even golden brown.
Allow the fingers to cool completely before removing them from the trays, otherwise, they will stick or break.