Lady Fingers

Oh, Paula. You are my go to girl for all things southern. Not many people to it better than you.

Here’s the recipe for lady fingers.

It feels like a lot of work for a cookie that’s meant to be a compliment to actual dessert.

You have to grease the cookie sheets.

And dust with flour. I ended up doing some kind of bizarre and awkward combination of the twist and a shimmy to get the flour spread out. I was forcibly reminded of a dance my mother used to do when shaking up pudding mixes for pudding pops.

You have to draw little guide lines so the cookies all come out about the same size.

And while the egg yolks and sugar are creaming you have to have another mixer to beat the egg whites until they are make stiff peaks.

That’s a lot of electric mixing in one small kitchen.

Then you have to fold in the egg whites. Because if you don’t they lose their peakness. Or whatever.

So now you have a almost pudding, mousse like batter.

Fill up your pastry bag.

And pipe those fingers.

Then dust everyone with some powered sugar.

Bake them up and serve with something chocolate. They can’t stand alone, they aren’t designed for it.

You could just dip one side of them in a little melted chocolate. But I like the idea of having something else chocolate about and using the lady fingers as a sweet version of a chip.

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