>From the Cooking.com website...


Source: Cooking at a Glance - Cookies
Makes about 36 ladyfingers
4 egg whites 
1/2 cup sifted powdered sugar 
4 egg yolks 
1 teaspoon vanilla 
3/4 cup sifted cake flour 
4 teaspoons powdered sugar 
In a large mixing bowl let the egg whites stand at room temperature for 30 
minutes. Line a cookie sheet with parchment paper or brown kraft paper. Set 
aside. In a large mixing bowl beat egg whites with an electric mixer on high 
speed till soft peaks form (tips curl). Gradually add 1/4 cup of the powdered 
sugar, beating till stiff peaks form (tips stand straight).
In a small mixing bowl beat the egg yolks on medium speed for 1 minute. 
Gradually add the remaining 1/4 cup powdered sugar, beating on high speed till 
thick and lemon colored, 4 to 5 minutes. Stir in vanilla. By hand, fold egg 
yolk mixture into egg whites. Gradually fold in cake flour about one fourth at 
a time. Spoon batter into a pastry bag fitted with a large round tip (about 1/2 
inch in diameter). Pipe 3 1/2 x3/4-inch strips of batter 1 inch apart on the 
prepared cookie sheet. (Or, spoon batter into lightly greased ladyfinger molds 
till batter is even with top of pan.) Sift 4 teaspoons powdered sugar over 
Bake in a preheated 350 degrees oven for 8 to 10 minutes, or till lightly 
browned. Transfer cookies on paper or in ladyfinger molds to a rack; cool about 
10 minutes. Remove ladyfingers from the paper or molds, then cool completely on 
the rack.. Store in the freezer.
Recipe reprinted by permission of Weldon Owen.. All rights reserved. 

Rhonda G in Missouri


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