Lady Fingers

Instructions

1. 1

   Preheat the oven to 325F.

2. 2

   Grease and dust with flour a large baking sheet or 2 smaller ones.

3. 3

   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.

4. 4

   Using the same beaters, beat the egg yolks with the mixer until light colored and doubled in size.

5. 5

   Gradually add the rest of the sugar and continue beating until very thick and tripled in size.

6. 6

   Beat in the vanilla.

7. 7

   Sift the flour and salt together, then fold it and the egg whites into the egg yolk mixture, alternating the two.

8. 8

   Work lightly to keep the mixture as voluminous as possible.

9. 9

   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.

10. 10

    Spoon or pipe the batter out onto the baking sheet(s) in finger shapes about 4 inches long and 1/2 inch wide.

11. 11

    You should have about 2 dozen.

12. 12

    Dust lightly with confectioners' sugar.

13. 13

    Bake for about 20 minutes or until lightly browned around the edges.

14. 14

    Remove from the oven and transfer the ladyfingers to a rack to cool.