Ingredients
Method
- Preheat the oven to 400°F (205°C). Line two 17×12-inch baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2-inch round tip.
- Carefully separate the eggs, placing whites in a large clean bowl and yolks in a separate medium bowl.
- Beat the egg yolks with half the sugar (about 1/3 cup) until thick, pale yellow, and forms ribbons when the beaters are lifted, about 4-5 minutes. Mix in the vanilla extract.
- In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form.
- Gently fold about 1/3 of the egg white mixture into the yolk mixture to lighten it. Then fold in the remaining egg whites, being careful not to deflate the mixture.
- Sift the flour and salt over the egg mixture and gently fold in until just combined. The batter should be light and airy.
- Transfer the batter to the prepared pastry bag. Pipe 3-4 inch long strips about 1 inch apart on the prepared baking sheets. Dust generously with powdered sugar.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden but the cookies are still pale on top.
- Allow the lady fingers to cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
Nutrition
Calories: 25kcalCarbohydrates: 5gProtein: 1gCholesterol: 16mgSodium: 11mgSugar: 3g
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