I can never find lady finger cookies when I need them. I don't know if they are only in specialty stores or if they are in a very special, very secret section of chain grocery stores, but when I want them, they are impossible to find. Now, however, they are available anytime I wan tor need them because I can make them myself!! They are crispy immediately after baking, but if you put them in a sealed container, they soften up after a day. No matter which style your recipe calls for, you can have them for a fraction of store bought cost and without spending a day searching in your local stores only to come up empty (I am not bitter. Not at all.)
3 eggs, separated
6 Tbsp sugar
3/4 cup cake flour (or 3/4 all-purpose flour + 2 Tbsp cornstarch)
6 Tbsp powdered sugar
Preheat oven to 350 degrees. Use silpat baking sheets or line baking pans with buttered parchment paper. Beat the egg whites using until stiff peaks form. Gradually add the sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them very gently into the egg whites. Sift the flour over the egg mixture and fold again, very gently so as not to lose any fluffiness. Fill a pastry bag or zip lock bag with batter. Pipe the cookies into 5 inch strips, leaving about 1 inch space between cookies. Sprinkle half of the powdered sugar over the ladyfingers and wait for 5 minutes. Sprinkle the remaining sugar over the cookies. Bake for 10-15 minutes or until the cookies turn lightly golden and are still soft. Allow them to cool slightly on the sheets for about 5 minutes and then remove them to a wire wrack.