- Active Time 25m
- Total Time 45m
Cooking.com Tip: For even-sized ladyfingers, pipe the batter into a ladyfinger pan. This durable pan makes 10 airy sponge cakes for use in tiramisu, charlottes and other desserts.
- 2 eggs, separated
- 4 tablespoons sugar, divided
- 1/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
Butter and flour the ladyfinger mold. Preheat the oven to 350 degrees F. Using an electric mixer, beat the egg yolks with 3 tablespoons sugar in medium bowl until the mixture is thick and pale and a ribbon forms when the beaters are lifted. Carefully stir in the flour, vanilla and salt, working the mixture as little as possible. Using an electric mixer fitted with clean, dry beaters, beat the egg whites in a large metal bowl until soft peaks form. Gradually beat in the remaining 1 tablespoon sugar. Continue beating until stiff peaks form. Carefully fold the egg whites into the batter as quickly as possible.
Fit a large pasty bag with a 1/2 - 3/4-inch plain tip; plug the tip with piece of parchment paper or paper towel. Transfer the batter to the pastry bag; remove the plug. Pipe the batter into indentations in the pan, dividing the batter evenly and using completely. Sift the powdered sugar over the ladyfingers. Bake until puffed and golden brown, about 15 minutes. Cool in pan on rack 5 minutes. Turn out onto rack and cool completely. Sift with additional powdered sugar. Ladyfingers can me made ahead. Store in an airtight container up to 3 days or freeze up to 2 weeks. Thaw before using if frozen.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Serving size = 1 cookie
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
50 calories; 1g total fat; 42mg cholesterol; 27mg sodium; 8g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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