Click Here For Over 100,000 Recipes!
Preheat the oven to
325F. Grease and dust with flour a large
baking sheet or 2
smaller ones.
Beat the egg whites
with an electric mixer until they hold
soft peaks, then beat
in 2 tablespoons of the sugar and continue
beating until the
whites are very smooth, shiny, and stiff.
Using the same beaters,
beat the egg yolks with the mixer
until light colored
and doubled in size. Gradually add the
rest of the sugar
and continue beating until very thick and
tripled in size. Beat
in the vanilla.
Sift the flour and
salt together, then fold it and the egg
whites into the egg
yolk mixture, alternating the two. Work
lightly to keep the
mixture as voluminous as possible.
With a large spoon
or spatula, carefully transfer the batter
to a pastry bag if
you have one or into a heavy duty Ziploc
plastic bag with a
corner cut off. Spoon or pipe the batter
out onto the baking
sheet(s) in finger shapes about 4 inches
long and 1/2 inch
wide. You should have about 2 dozen.
Dust lightly with
confectioners' sugar.
Bake for about 20
minutes or until lightly browned around
the edges. Remove
from the oven and transfer the ladyfingers
to a rack to cool.
