LADYFINGERS
Provided by Julia Reed
Categories dessert, side dish
Time 45m
Yield 30 ladyfingers
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or butter 2 baking sheets. Dust with flour and shake off excess.
- Place the egg yolks in a 3-quart mixing bowl and gradually beat in granulated sugar at high speed until thick and pale yellow. Beat in the vanilla.
- In a medium bowl, with clean beaters, beat the egg whites and salt until soft peaks form when beaters are raised. Scoop a fourth of the egg whites onto the egg-yolk mixture, sift a fourth of the flour on top and with a rubber spatula, fold ingredients until partly blended. Repeat until all the egg whites are incorporated, but don't try to blend the mixture too thoroughly (the batter should remain light and puffy).
- Using a spoon or pastry bag, spread batter in 4-by-1 1/2-inch strips spaced 1 inch apart onto prepared baking sheets. Sprinkle with confectioners' sugar.
- Bake in middle and upper third of oven about 20 minutes, until very pale brown and slightly crusty outside. Remove immediately from baking sheets and cool on a rack.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 7 grams, TransFat 0 grams
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