Makes 24 ladyfingers
You will need:
¼ cup of granulated sugar
1 tablespoon of hot water
4 egg whites
4 egg yolks
1 ½ teaspoons of vanilla
¼ cup of granulated sugar
¼ teaspoon of salt
2 tablespoons of powdered sugar
1 cup of all purpose flour
1. Preheat the oven to 350. Grease and flour 2 baking sheets. In a
medium bowl of an electric mixer beat the egg yolks, ¼ cup of
granulated sugar, the water and vanilla on medium speed for 2 minutes
and set aside.
2. In a large bowl of an electric mixer beat egg whites and salt on
medium speed until peaks form. Gradually add ¼ cup of granulated
sugar until stiff peaks form. Add the egg yolk mixture by hand and blend
well. Sift 1/3 cup of flour over egg mixture. Fold the flour in until just
blended. Repeat the process with the remaining flour 1/3 cup at a time.
Be sure to not over fold.
3. Place the mixture in a pastry bag fitted with ½ inch round tip. Pipe
batter onto greased cookie sheets 4 inches long and 1 inch wide. Be
sure to space them 1 inch apart. Sift powdered sugar over them and
bake for 12 to 15 minutes until golden brown. When finished let them
cool on the cookie sheets for 10 minutes and remove with a spatula.
You will need:
¼ cup of granulated sugar
1 tablespoon of hot water
4 egg whites
4 egg yolks
1 ½ teaspoons of vanilla
¼ cup of granulated sugar
¼ teaspoon of salt
2 tablespoons of powdered sugar
1 cup of all purpose flour
1. Preheat the oven to 350. Grease and flour 2 baking sheets. In a
medium bowl of an electric mixer beat the egg yolks, ¼ cup of
granulated sugar, the water and vanilla on medium speed for 2 minutes
and set aside.
2. In a large bowl of an electric mixer beat egg whites and salt on
medium speed until peaks form. Gradually add ¼ cup of granulated
sugar until stiff peaks form. Add the egg yolk mixture by hand and blend
well. Sift 1/3 cup of flour over egg mixture. Fold the flour in until just
blended. Repeat the process with the remaining flour 1/3 cup at a time.
Be sure to not over fold.
3. Place the mixture in a pastry bag fitted with ½ inch round tip. Pipe
batter onto greased cookie sheets 4 inches long and 1 inch wide. Be
sure to space them 1 inch apart. Sift powdered sugar over them and
bake for 12 to 15 minutes until golden brown. When finished let them
cool on the cookie sheets for 10 minutes and remove with a spatula.
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