Ladyfingers

Ingredients

• 3 egg whites, room temperature
• 6 tbsp powdered sugar
• 2 egg yolks, beaten
• ½ tsp vanilla
• ⅓ cup flour, sifted

Method

1. Preheat the oven to 300 degrees. Cover a large baking sheet with parchment paper; DO NOT grease the paper. Set aside.
2. In a medium-size bowl, beat the egg whites until stiff peaks form. Fold in 5 tablespoons powdered sugar. Mix in the egg yolks and vanilla. Fold in the flour gently but thoroughly.
3. Put the batter into a pastry bag fitted with a 1-inch tip. Pipe 4-inch long fingers of batter onto the parchment. Sprinkle the batter with the remaining 1 tablespoon powdered sugar. Bake about 10 minutes or until light golden brown. Transfer to a wire rack to cool completely.

Notes

Yield: 8 ladyfingers. Adapted from Angela Hynes' "The Pleasures of Afternoon Tea," HPBooks, Inc.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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