Ladyfingers

  • Active Time 15m
  • Total Time 1h 5m

Makes about 36 ladyfingers, 2 per serving

These dainty and versatile sponge cakes can be made into sandwiches with jam or preserves, used to line a dessert mold, or simply served with fresh fruit and a cup of tea.

ingredients

  • 4 egg whites
  • 1/2 cup plus 4 teaspoons sifted powdered sugar, divided
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup sifted cake flour

directions

In a large mixing bowl, let the egg whites stand at room temperature for 30 minutes. Line a cookie sheet with parchment paper. Set aside. Beat the 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 the vanilla. Fold the egg yolk mixture into the egg whites by hand. Gradually fold in the cake flour about one fourth at a time. Spoon the batter into a pastry bag fitted with a large round tip (about 1/2 inch in diameter). Pipe 3 1/2 x 3/4-inch strips of batter 1 inch apart on the prepared cookie sheet. (Or, spoon batter into lightly greased ladyfinger molds till the batter is even with top of pan.) Sift 4 teaspoons powdered sugar over cookies.

Bake in a preheated 350 degrees F oven for 8 to 10 minutes, or till lightly browned. Transfer the cookies (on paper) or in ladyfinger pan to a rack; cool about 10 minutes. Remove the ladyfingers from the paper or pan, then cool completely on the rack. Store in the freezer.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 539

nutrition information per serving

44 calories; 2g total fat; 48mg cholesterol; 14mg sodium; 6g 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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