These are simply ladyfingers, best when homemade. If you plan to buy them, try to find an Italian or French bakery instead of using the spongy supermarket variety.
- 4 large eggs separated and at room temperature
- 3 cups (375 g) cake flour or all-purpose flour, sifted 3 times
- 1 cup sugar
- Preheat the oven to 425°F (220°C).
- Line baking sheets with parchment paper.
- Beat the egg whites until softly peaked, then beat in the sugar until the mixture makes a stiff meringue.
- In a separate bowl, beat the egg yolks until they are thick and light.
- Fold 1/3 of the egg white mixture into the egg yolks.
- Sift the flour over this mixture and fold it in, then fold in the remaining egg whites.
- Spoon the batter in strips about 1 x 3 inches (2.5 x 7.5 cm) onto the prepared baking sheets or, using a pastry bag with a plain ½ inch (1.3 cm) tip, pipe the batter onto the baking sheets.
- Bake 5 to 7 minutes, until the cookies are lightly colored.
- Allow them to cool before removing them from the paper.