Airy ladyfingers cookies in chocolate

Ingredients:

• 1/2 cup premium flour
• 5 tablespoons cornstarch
• 3 eggs, separate the whites from the yolks, room temperature
• 9 tablespoons of sugar
• 150g dark chocolate, chopped (for dipping cookies)

Preparation:

1. Preheat oven to 200°C and line 2 baking sheets with parchment paper.
2. Sift the flour and cornstarch together. Beat the egg yolks with 3 tablespoons of sugar until the mixture thickens and lightens in color. When you lift the beaters, the mixture should slowly flow down in a ribbon that holds its shape.
3. In a separate bowl, beat the egg whites with cream of tartar until foamy. Then gradually add the remaining 6 tablespoons of sugar and continue beating until stiff peaks form when the whisks are lifted.
4. Using a whisk, fold the egg whites into the yolk mixture. Then add the flour. Mix only long enough to combine the ingredients. Fill a pastry bag fitted with a large, plain tip with the batter and pipe the cookies onto the prepared baking sheets.
5. Form 10 cm long strips and space them 3 cm apart (they will spread slightly after piping). Bake for about 8 minutes, until the cookies are evenly golden brown. Let the ladyfingers cool completely before removing them from the baking sheets.
6. For dipMelt the chocolate in a metal bowl set over a pan of simmering water. Stir until smooth. Dip the ladyfingers one-third of the way into the chocolate and place them on clean, parchment-lined baking sheets to set (refrigerate briefly if necessary). Ladyfingers are best enjoyed the same day they're dipped. However, non-chocolate cookies can be stored in an airtight container for up to 5 days..