Recipe: Ladyfingers

LADYFINGERS

2/3 cup all-purpose flour
1 pinch salt
4 eggs, separated
1/2 cup sugar
1/2 teaspoon vanilla extract
confectioners' sugar for sprinkling

Preheat oven to 300 degrees. Grease baking sheets, then coat lightly with flour, shake off the excess.

Sift the flour and salt together two times; set aside.

With an electric mixer, beat the egg yolks with half of the sugar until thick enough to leave a ribbon trail when the beaters are lifted; set aside.

In another bowl, beat the egg whites until stiff. Beat in the remaining sugar until glossy; set aside.

Sift the flour over the yolks and spoon a large dollop of egg whites over flour. Carefully fold in with a large metal spoon, adding the vanilla. Gently fold in the remaining whites.

Spoon the mixture into a pastry bag fitted with a plain nozzle. Pipe 4-inch long lines on the prepared baking sheets about 1-inch apart. Sift over a layer of confectioners' sugar. Turn the sheet upside down to dislodge any excess sugar, being careful not to drop ladyfingers.

Bake for about 20 minutes, until crusty on the outside but soft in the center. Cool slightly on the baking sheets before transferring to a wire rack.

Makes 18
Source: The Great Big Cookie Book