Feathery-light and luscious, ladyfingers are among the world's daintiest cookies.
2 1/2 dozen cookies
3/4 cup plus 1 tablespoon all-purpose flour
dash of salt
2/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
Preheat oven to 375°F. Lightly grease baking sheets with Pan Release.
Sift flour, measure, and sift again with salt and 1/3 cup of the sugar. Set aside. Separate eggs.
In large mixing bowl, beat whites until stiff beating in remaining 1 1/3 cup sugar, 1 tablespoon at a time. In small mixing bowl, beat yolks with vanilla until thick and lemon-colored. Fold yolk mixture into beaten whites. Sift flour mixture over eggs. Carefully fold in. Fill a pastry bag fitted with a plain tip (#7 size) with batter. Pipe batter onto prepared baking sheets, forming fingers about 1" by 4". Space fingers about 1" apart.
Bake 9 to 10 minutes or until lightly browned. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
Store in airtight container.
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