Ingredients

The following ingredients have 28 Servings
  • 3 large eggs (, separated)
  • 1/3 cup (70g) granulated sugar (, divided)
  • 1/4 tsp (1g) salt
  • 1 tsp (5g) vanilla extract
  • 3/4 cup (95g) cake flour
  • Powdered sugar for dusting

Instruction

  • Preheat the oven to 350 F (180 C). Line two baking sheets with parchment paper. Prepare a pastry bag fitted with a round 1/2-inch (1cm) tip.
  • Beat the egg yolks with half of sugar (about 2 tablespoons - 30g), salt and vanilla extract until creamy, thick and light yellow.
  • In another bowl beat the egg whites with salt until foamy. Gradually add the rest of the sugar and continue whipping until stiff peaks form.
  • Fold a part of the egg whites into the egg yolk mixture then fold everything into the remaining egg whites.
  • Sift the flour over the egg mixture. With a rubber spatula gently fold it in until smooth and well combined.
  • Transfer half of the batter to the prepared piping bag. Pipe the batter into 4 inches(10 cm) lines, keeping distance between them. Repeat with the rest of the batter.
  • Dust the cookies lightly with powdered sugar. Let them rest for about 5 minutes and dust the tops again with powdered sugar.
  • Bake for about 13-15 minutes or until golden brown.
  • Remove and transfer the ladyfingers to a cooling rack. Serve immediately or store in an airtight container for a couple of days.