Savoiardi, Lady Fingers, Italian Style

5 eggs,separated,room temperature
3/4 cup sugar
2 drops vinegar
1 teaspoon vanilla extract
3/4 plus 2 tablespoons all-purpose flour
1/3 cup potato starch
Pinch salt
Confectioners' sugar

Beat the egg yolks and 3 tablespoons of the granulated sugar in a large mixer bowl until the mixture is light,thick,and forms a slowly dissolving ribbon when the beater is lifted,7 to 10 minutes. Beat the egg whites in a warmed bowl at high speed with clean beaters until foamy. Gradually beat in the remaining granulated sugar and continue beating at high speed until the peaks are stiff and shiny. Beat in the vinegar and vanilla. Sift the flour,potato starch and salt together. Fold a quarter of the egg yolks into the whites;then alternately fold the flour mixture and the egg whites into the yolks.

SHAPING
Spoon the batter into a pastry bag fitted with a 1/2 inch plain tip. Pipe 5-inch-long strips of the batter about 1 inch apart on greased and floured or parchment-lined baking sheets.Sift the confectioners' sugar over the tops.

BAKING
Heat the oven to 425*F. Bake until lightly golden, 10 to 15 minutes. Cool on racks. Ladyfingers keep 2 to 3 weeks in an airtight container. Makes 30 cookies

Comments:
Wonderful in Pasticcio della nonna from Piacenza- alternates layers of savoiardi bathed in rum with amaretti dipped in maraschino. Enjoy!