Ladyfinger cookies are nothing more sponge cake, piped into finger forms. Feel free to use your favorite sponge recipe, if you have one. This is often done with the whites and yolks whipped separately and then folded together. I find whipping them together over the warmth of the water bath stabilizes the whites well and you need less time whipping. If you don't have a piping bag, fill a zip-top bag, then cut the corner off. If you aren't comfortable piping, you can also do these as drop cookies, where you simply "drop" spoonfuls of batter onto the lined baking sheet for round cookies instead.

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