COOKIES - Lady Fingers 2

By Aemelia

Ingredients

• 1 Cup / 135 g All purpose flour
• 6 Egg yolks, large
• 1 tsp Vanilla extract
• 6 Egg whites
• 115 g Extra fine granulated sugar
• As needed Powdered sugar for dusting

Details

Servings 50
Adapted from chefeddy.com

Preparation

Step 1

1. Set the oven at 400°F (200°C). 2. Prepare 2-3 baking sheets with parchment paper and set aside. If piping the ladyfingers prepare a piping bag fitted with a baking tip slightly smaller than ½ inch (1 cm). 3. Sift the flour twice and set aside. 4. Whip the egg yolks and vanilla on high until a thick ribbon forms and the color is pale, at least 8 minutes. Set aside. 5. In a separate and immaculately clean bowl whip the egg whites and sugar to a very stiff consistency (as seen in the picture). Remove from machine. 6. With a spatula stir the meringue around to make it smooth and homogenous. (Since they do not contain flour or egg yolk yet, they will not fall) 7. Quickly scrape the whipped yolks to the meringue and fold gently with a spatula until almost completely mixed together. Some yellow streaks may remain. 8. Gently fold the sifted flour into the mixture taking care not to overfold. 9. Place in the piping bag and pipe into long fingers or spread evenly onto two baking sheets. 10. Dust with powdered sugar and let sit for a minute. Dust a second time and place in the oven until golden brown, about 10 minutes.