Ladyfingers

  Rating: 5 of 5

Tips: I didn't have a pastry bag; I used a cheap gallon sized bag and cut off the tip. This batter is super gooey, so be sure to have your pans ready when you start filling the bag.


Ingredients:
2 tablespoons (1/4 stick/1oz/28g) butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup superfine or granulated sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla extract
Confectioners' sugar for dusting (optional)

Directions:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart.

Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth.

Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with confectioners' sugar (optional). Bake for 15 to 18 minutes, or until just firm on the outside and soft in the center.