https://appleseed.iga.com/Recipes/Detail/446/Ladyfingers
Light and delicate cookies for afternoon tea or a dessert tray
Yield: 3 dozen
4 | large eggs, separated | ||
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2/3 | cup | sugar | |
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2 | teaspoons | vanilla extract | |
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1/8 | teaspoon | salt | |
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3/4 | cup | sifted cake flour | |
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1/3 | cup | sifted powdered sugar | |
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Beat egg yolks and sugar at medium speed with an electric mixer 3 to 4 minutes or until thick and pale. Add vanilla and salt, and beat 1 more minute. Beat egg whites until stiff peaks form. Fold into yolk mixture, alternating with flour (do not overmix).
Fit a pastry bag with a round tip with a 1/2-inch opening. Spoon batter into bag. Line 2 baking sheets with parchment paper; coat lightly with cooking spray. Pipe 3-1/2-inch long strips of batter onto paper, placing 3/4 inch apart. Sprinkle with powdered sugar. Bake at 300 F. for 18 to 20 minutes.
Please note that some ingredients and brands may not be available in every store.
https://appleseed.iga.com/Recipes/Detail/446/Ladyfingers
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