Ladyfingers
6 eggs, separated
1 cup sugar
2 teaspoons orange extract
1 cup flour
a pinch of salt
Beat egg yolks with sugar and extract until very thick and light in color, about 10 minutes.
Sift in flour, folding quickly and lightly
In a separate bowl, with clean beaters, beat the egg whites with a pinch of salt, until stiff. Do not overbeat.
Fold 1/4 of the beaten whites, into the yolk mixture, when thoroughly mixed, pile the rest of the whites on the top. Fold them together gently but thoroughly.
Preheat oven to 350 F
Fill a pastry bag fitted with a 1/2 inch plain tube with the mixture.
Pipe out strips 1 inch wide and 4 inches long about 1 inch apart on plain paper.
Slide a baking sheet under the paper and sift powdered sugar over the strips.
Sprinkle them with a few drops of water.
Bake for 10 minutes or until lightly colored.
Remove Ladyfingers from paper while warm and let them cool on a rack.
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