I’ve finished a good book.  I’ve gotten caught up on my favorite TV programs.  Deleted my old emails.  And still I’m snowed in by Super Snow Storm Nemo, as the networks have dubbed our latest nor’easter…it’s dumped 2 feet of snow here in good ole beantown, and all my neighbors are busy digging out snow drifts only to have them blow in again.  The statewide driving ban has been lifted by the governor, however the MBTA transit system and Logan International Airport are still closed.  The emergency parking ban for the city remains in effect as the snowplows clean up the streets.  The sun is finally peaking through the storm clouds as if to encourage us all that spring is coming…in 6 more weeks as the ground hog saw it’s shadow on Feb 2nd.

I’m one of the lucky residents who didn’t lose electricity in the storm…so I’m gonna bake!!!  Storms always bring out the creative urge in me.  With Valentine’s Day coming up this week, I’ve got sweetness on my mind.

So I’m preheating my oven…warming the eggs to room temperature, and laying out the ingredients for those delicate cake-like cookies known as ladyfingers.  Made from a genoise batter, but stiff enough to pipe into long finger-like shapes, these simple confections are easy to make.  Lighter than a cookie or cake, they have a unique texture that melts in your mouth… leading you to believe that you didn’t really just eat that ladyfinger!

Ladyfingers

Ingredients:

• 3 egg yolks at room temperature
• 2 tablespoons granulated sugar
• 1/2 teaspoons vanilla extract
• 1/2 cup sifted cake flour
• 3 egg whites at room temperature
• pinch of cream of tartar
• 3 tablespoons granulated sugar
• powdered sugar for sprinkling on cookies

Preheat oven to 350 degrees.  Line your cookie sheet with parchment paper or silicone mat.  Prepare a pastry bag (or plastic baggie) fitted with a plain 1/2 inch tip.

In a clean mixing bowl, using the wire whip attachment, beat the room temperature egg whites on medium high until frothy (1 minute).

Add pinch of cream of tartar and continue whipping on medium high until soft peaks form.

Sprinkle in the 3 tablespoons of sugar and continue whipping on high speed until whites are glossy and stiff peaks form when wire whip is lifted (5 minutes).  Set aside for a moment.

In another clean mixing bowl, using paddle attachment, beat the egg yolks on high speed with 2 tablespoons sugar for 5 to 8 minutes until thickened, and a pale yellow ribbon slowly falls from the beaters when lifted.

Gently beat in the 1/2 teaspoon vanilla until it disappears.

Sift the flour over the surface of the egg mixture, then add 1/2 the whipped egg whites, and gently fold into the egg/flour mixture until incorporated.

Add remaining egg whites and fold gently only until incorporated into the batter.

Transfer the batter into the pastry bag, and pipe 3 inch fingers on cookie sheet, 1 inch apart.

Sift powdered sugar over the tops of the ladyfingers and bake for 12-15 minutes until firm but not browned.

The ladyfingers will develop a crust on top from the powdered sugar but will be soft inside.

Remove from the oven.

Immediately, while still hot, quickly release the ladyfingers from the parchment or silicone mat with a flexible, thin spatula and allow to cool completely on a rack.  This reduces breakage as these delicate cookies harden quickly when cooled and would easily break if you allowed them to first cool and harden before releasing them from the parchment/silicone.

These delicate, crispy morsels can be eaten alone or as an accompaniment with ice cream,  used in trifles or charlottes, or soaked and used in tiramisu.

You can store these ladyfingers when completely cooled, sealed tightly, in the freezer for 2 weeks, with waxed paper between layers.