Lady fingers

Ingredients:
Half cup all-purpose flour

5 Tbsp cornstarch

3 eggs, separated and at room temperature

9 Tbsp sugar

140grs bittersweet chocolate, chopped (for dipping)
One quarter tsp cream of tartar

Preheat oven in 400ºF, 200ºC. Sift the flour and cornstarch together and set aside. Whip the egg yolks with three Tablespoon of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. In another bowl, whip the egg whites with the cream of tartar until foamy, then slowly add the remaining six Tbsp of sugar and continue whipping until the whites hold a medium peak when the beaters lifted.

Fold the egg whites into the yolk mixture using a whisk, then fold in the flour until just incorporated. Fill a piping bag fitted with a large plain tip and pipe lady fingers onto the prepared trays that are 4-inches long and an inch apart (they will spread a little once piped) Sprinkle them with granulated sugar if desired for the classical Lady fingers or you can dip them. Bake them for about 8 minutes, until they are golden brown. Allow the fingers to cool completely before removing them from the trays. 

For dipping, melt the chocolate in a metal bowl place over a pot of barely simmering water and stirring until smooth. Dip ladyfingers a third into the chocolate and place on a tray to chill for a little.

Dipped ladyfingers should be enjoyed the day they are dipped, but undipped ones can be stored in an container for up to 5 days.