Ladyfingers
Source of Recipe
net
List of Ingredients
LADYFINGERS
4 egg whites
1/2 cup sifted powdered Sugar
4 egg yolks
1 teaspoon vanilla
3/4 cup sifted cake Flour
4 teaspoons powdered sugar
In a large mixing bowl let the egg whites stand at room temperature for 30 minutes. Line a cookie sheet with parchment paper or brown kraft paper. Set aside. In a large mixing bowl beat egg whites with an electric mixer on high speed till soft peaks form (tips curl). Gradually add 1/4 cup of the powdered Sugar, beating till stiff peaks form (tips stand straight).
In a small mixing bowl beat the egg yolks on medium speed for 1 minute. Gradually add the remaining 1/4 cup powdered sugar, beating on high speed till thick and lemon colored, 4 to 5 minutes. Stir in vanilla. By hand, fold egg yolk mixture into egg whites. Gradually fold in cake Flour about one fourth at a time. Spoon batter into a pastry bag fitted with a large round tip (about 1/2 inch in diameter). Pipe 3 1/2 x3/4-inch strips of batter 1 inch apart on the prepared cookie sheet. (Or, spoon batter into lightly greased ladyfinger molds till batter is even with top of pan.) Sift 4 teaspoons powdered Sugar over cookies.
Bake in a preheated 350� oven for 8 to 10 minutes, or till lightly browned. Transfer Cookies on paper or in ladyfinger molds to a rack; cool about 10 minutes. Remove ladyfingers from the paper or molds, then cool completely on the rack. Store in the freezer
Recipe
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