INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees F. Grease and dusnt 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.
Makes about 24.
Busted by Barb; Beyond Biscuit Newsletter Issue 29 by
southernfood-admin@list.miningco.com on behalf of
Recipe by: The New Southern Cook - John Martin Taylor
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14,
1998

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