3/4 cup (180 ml) unbleached all-purpose flour

1/4 cup (60 ml) cocoa powder, sifted

5 eggs, separated

3/4 cup (180 ml) sugar

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper. On the back of the first parchment paper, trace two 15-cm (6-inch) circles and on the back of the second parchment paper, draw two long 7.5-cm (3-inch) wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.

In a bowl, combine the flour and cocoa powder. Set aside.

In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of sugar and beat until stiff peaks form. Set aside.

In another bowl, beat the egg yolks and the remaining sugar with the electric mixer. With a spatula, gently fold in the meringue and the dry ingredients.

With a pastry bag fitted with a 1-cm (1/2-inch) plain tip, form two discs of batter on the first baking sheet. On the second baking sheet, shape lady fingers (from 35 to 40) about 7.5 cm (3-inch) long, side by side, touching following the traced lines (no space between each). Bake one sheet at a time for 8 to 10 minutes or until a toothpick inserted in the centre of a cookie comes out clean. Cool completely. Peel off the paper from the cookies with a spatula. Set aside. It is better to make the cookies the day before to let them dry a little. In this case, cover with plastic wrap when completely cooled.

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