Homemade Einkorn Ladyfingers

Instructions

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
2. In a standing mixer fitted with a wire whip, beat the egg whites, ¾ cup (150 g) sugar and cream of tartar on medium-high speed for 9 to 10 minutes until glossy and stiff.
3. In a small bowl, beat the yolks with a fork. Fold the yolks into the whites.
4. Sift and fold the flour into the egg mixture until the flour is no longer visible.
5. Fit a pastry bag with a 1-inch round pastry tip. (If you do not have a pastry tip you can snip off the end to create a 1-inch opening.)
6. Transfer the batter to the pastry bag.
7. Pipe 3-inch strips on the cookie sheets, spaced ½-inch apart. Lightly dust the ladyfingers with the remaining 1 tablespoon of granulated sugar and then with the powdered sugar.
8. Bake the ladyfingers, one sheet at a time, for 16 to 17 minutes until golden around the edges. Let cool on the baking sheet for 15 minutes then transfer to a wire cooling rack.