Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ladyfingers 3.0 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 90 4-inch cookies These light and delicate sponge-cake cookies are often used to accompany desserts such as sherbet and puddings, and are an important component when making fruit charlottes and tiramisu. Finding them in a supermarket is easy, but making them at home yields especially delicious results. Ingredients ¾ cup all-purpose flour 10 tablespoons cornstarch ½ teaspoon salt 6 large eggs, separated ¾ cup granulated sugar ½ teaspoon pure vanilla extract ¼ teaspoon cream of tartar Confectioners' sugar, for dusting Raspberry jam, for serving (optional) Lemon Curd, for serving (optional) Directions Preheat oven to 425 degrees. In a small bowl, sift together flour, cornstarch, and salt; set aside. Line three baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, 1/4 cup granulated sugar, and the vanilla until light and creamy, about 4 minutes; set aside. In the clean bowl of an electric mixer fitted with a clean whisk attachment, beat egg whites on medium-high speed with 1/4 cup granulated sugar until foamy. Add cream of tartar, and continue to beat until soft peaks form. With machine running, gradually add remaining 1/4 cup granulated sugar, beating into stiff, glossy peaks. Fold egg-yolk mixture into egg-white mixture, then fold in dry ingredients. Do not overmix. Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe 4-inch cookies onto prepared baking sheets leaving about 1 inch between cookies. Lightly dust with confectioners' sugar. Bake until just beginning to brown around the edges, about 8 minutes; rotate pans once after 4 minutes. Transfer to wire racks to cool. Will keep, at room temperature, in an airtight container for up to 2 weeks. Just before serving, dust with confectioners' sugar and, if desired, sandwich raspberry jam or lemon curd between them. Rate it Print