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Lady Fingers

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Active Time:  25 Minutes
Total Time:  45 Minutes
  Makes 10 Tip: For even-sized lady fingers, pipe the batter into a lady finger pan. This durable pan makes 10 airy sponge cakes for use in tiramisu, charlottes and other desserts.
2 eggs, separated
4 tablespoons sugar
1/3 cup all-purpose flour
1/2 teaspoon vanilla extract
Pinch of salt
Butter and flour ladyfinger mold. Preheat oven to 350 degrees F. Using electric mixer, beat egg yolk with 3 tablespoons sugar in medium bowl until mixture is thick and pale and a ribbon forms when beaters are lifted. Carefully stir in flour, vanilla and salt, working the mixture as little as possible. Using electric mixer fitted with clean, dry beaters, beat egg whites in large metal bowl until soft peaks form. Gradually beat in remaining 1 tablespoon sugar. Continue beating until stiff peaks form. Carefully fold egg whites into batter as quickly as possible.

Fit a large pasty bag with a 1/2 to 3/4-inch plain tip; plug tip with piece of parchment paper or paper towel. Transfer batter to pastry bag; remove plug. Pipe batter into indentations in pan, dividing batter evenly and using completely. Sift powdered sugar over lady finger. 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. Lady fingers 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 by Jeanne Thiel Kelley.

Serving size = 1 cookie

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Confection: Sponge Cakes
Nutrition Facts per Serving
Yield:   Makes 10
Calories: 50
Fat. Total: 1g
Protein: 2g
Carbohydrates, Total: 8g
Sodium: 27mg
% Cal. from Fat: 18%
Cholesterol: 42mg
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