Recipe Station

Here's everything you need for these indulgent homemade one-bowl ladyfinger cookies. This recipe requires 30 minutes of cooking time and makes about 30 cookies.

Ingredients to Gather

3 large eggs (about 5 1/2 ounces; 155g)
4 3/4 ounces sugar (about 2/3 cup; 135g)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 ounce freshly grated lemon zest (about 1 tablespoon; 7g) from 1 large lemon, optional
4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
1/2 ounce cornstarch (about 2 tablespoons; 15g)
Powdered sugar, for dusting

Directions to Follow

1. Getting Ready: Adjust oven rack to middle position and preheat to 350°F. Line two half-sheet pans with parchment, and fit a large piping bag with a 1/2-inch round tip. Roll bag open and stand upright in a tall drinking glass so it can be filled hands-free (full piping bag tutorial here). Have ready a small, fine-mesh sieve of powdered sugar for dusting. Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam.

Now, place the eggs, sugar, and salt in the bowl of a stand mixer and combine them by stirring them with a flexible spatula. Place the mixture over the steaming pot, and then cook for about 5 minutes or until it reaches 160 degrees Fahrenheit, stirring and scraping constantly. When it's done, place it in a stand mixer that has a whisk attachment, and then whip on high for about 5 to 10 minutes, or until are foamy and have grown to at least four times their original size, and thick enough that they have a texture similar to soft serve ice cream. After this, add the lemon zest and then sift the flour and cornstarch on top of the mixture. Using a flexible spatula, carefully fold and then transfer to the piping bag and close it.

Next, pipe about 30 3- by 1-inch fingers, leaving an inch between each, holding the bag at a 45-degree angle and applying steady pressure. Stop squeezing before reaching the end of each ladyfinger, lifting the bag straight up to break the end of the batter. Now, dust one tray of ladyfingers with powdered sugar, and then bake for about 12 minutes or until they're firm and have puffed up, and then dust and bake the second tray. Cool the ladyfingers to room temperature while they're on the baking sheet, and then place them in an airtight container immediately when they're cooled to prevent them from getting soft.

Have you ever made ladyfingers? What did you think of this easy, one-bowl method? What method do you use? Share your thoughts in the comment section below!

Article Source: Serious Eats