INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. 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 lady fingers with
powdered sugar. Bake for 15 to 18 minutes, or until just firm on the
outside and soft in the center. This recipe yields 24 lady fingers.
Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from LAVARENE
PRATIQUE COOKBOOK, by Anne Willan, published by Crown From the TV FOOD
NETWORK - (Show # EM-1B50 broadcast 06-29-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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