These sponge cake cookies can be found in most supermarkets, but none will top the flavor of this homemade version. Martha made this recipe on Martha Bakes episode 604.
- Yield: Makes about 30
Photography: Mike Krautter
- 6 tablespoons all-purpose flour
- 6 tablespoons cornstarch
- 3 large eggs, separated
- 3/4 teaspoon pure vanilla extract
- 9 tablespoons sugar
- 1/8 teaspoon salt
Preheat oven to 400 degrees. Using a pencil, mark two sheets of parchment with 3-inch lines; place upside-down on baking sheets. In a small bowl, sift together flour and cornstarch.
In the bowl of a standing mixer fitted with the whisk attachment, whisk egg yolks, vanilla, and 6 tablespoons sugar on high speed until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry mixer bowl and whisk attachment.
Combine remaining egg whites and salt in mixer bowl, and whisk on medium speed until soft peaks form, about 1 1/2 minutes. With mixer running, slowly add remaining 3 tablespoons sugar. Continue whisking until stiff and glossy, 2 to 3 minutes more.
Fold egg-white mixture into egg-yolk mixture. In three additions, fold reserved flour mixture into egg mixture. Transfer batter to a pastry bag fitted with a 5/8-inch tip. Holding bag horizontally, pipe 30 ladyfingers between the two baking sheets, using the 3-inch marks as a guide. Bake until deeply golden, 11 to 13 minutes. Let cool on wire rack.