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Ladyfingers
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| Ingredients: Serves: 24Yield: 24 cookiesUnits: US | Metric | |
| 5 | egg whites |
| 4 | egg yolks |
| 2/3 cup | sugar |
| 1 dash | vanilla |
| 1/2 teaspoon | baking powder |
| 1 cup | all-purpose flour |
Directions:
1
Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
2
Beat egg whites on high speed until foamy.
3
Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
4
In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
5
Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
6
Gently fold half of the egg whites into the yolks.
7
Fold the flour mixture into the yolks.
8
Fold the rest of the egg whites into the yolks.
9
Preheat oven to 350°F.
10
Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
11
Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
12
Bake for 6 minutes, or until edges are just golden brown.
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