This is a basic recipe for Italian ladyfingers, the base of many desserts. I searched and searched but could never find these in the store, so I developed my own recipe and they turned out great. These are also nice to dunk in tea or coffee. Not to sweet. Prep can be a little messy, but is worth it. Enjoy!
Provided by Wen in Sacramento
Categories Drop Cookies
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
- Beat egg whites on high speed until foamy.
- Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.
- In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
- Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).
- Gently fold half of the egg whites into the yolks.
- Fold the flour mixture into the yolks.
- Fold the rest of the egg whites into the yolks.
- Preheat oven to 350°F.
- Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
- Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).
- Bake for 6 minutes, or until edges are just golden brown.
Nutrition Facts : Calories 52.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 27.7, Sodium 20.4, Carbohydrate 9.7, Fiber 0.1, Sugar 5.6, Protein 1.7
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