Ladyfingers

Ingredients

• 1 tablespoon softened butter
• 2 tablespoons all-purpose flour
• 3 eggs, separated
• ½ cup plus 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• ⅔ cup sifted all-purpose flour, in a sifter or sieve
• ¾ cup confectioners’ sugar, in a shaker or sieve

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    734 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 139 grams carbohydrates; 1 gram dietary fiber; 100 grams sugars; 14 grams protein; 294 milligrams cholesterol; 255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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30 ladyfingers

Preparation

1. Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper or butter 2 baking sheets. Dust with flour and shake off excess.
2. Place the egg yolks in a 3-quart mixing bowl and gradually beat in granulated sugar at high speed until thick and pale yellow. Beat in the vanilla.
3. In a medium bowl, with clean beaters, beat the egg whites and salt until soft peaks form when beaters are raised. Scoop a fourth of the egg whites onto the egg-yolk mixture, sift a fourth of the flour on top and with a rubber spatula, fold ingredients until partly blended. Repeat until all the egg whites are incorporated, but don’t try to blend the mixture too thoroughly (the batter should remain light and puffy).
4. Using a spoon or pastry bag, spread batter in 4-by-1 1/2-inch strips spaced 1 inch apart onto prepared baking sheets. Sprinkle with confectioners’ sugar.
5. Bake in middle and upper third of oven about 20 minutes, until very pale brown and slightly crusty outside. Remove immediately from baking sheets and cool on a rack.

45 minutes