Ladyfingers

3 eggs, separated
6 tablespoons granulated sugar
3/4 cup cake flour, sifted
4 tablespoons confectioners sugar

Preheat oven to 350F.

Brush 2 large baking sheets with softened butter or oil and line with parchment paper.

Beat egg whites with a whisk or electric mixer until stiff peaks form.

Gradually beat in granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.

Lightly beat egg yolks with a fork, and fold into meringue using a wooden spoon. **When folding yolks and flour, do it gently, so your egg whites won't loose volume and the cookie will be light.**

Fold flour gently into egg mixture.

Use a large pastry bag fitted with a large plain tip(i didn't have a large plain tip, so just left without it, coupler only). 

Fill bag up with batter and pipe strips 5 inches long and about 3/4 inches wide onto the prepared baking sheets, leaving about 1 1/2 inch in between strips.

Sprinkle half of confectioners sugar over ladyfingers. Wait a few minutes to absorb the sugar and sprinkle the other half. 

Bake immediately without opening oven door for 10 minutes. Then rotate the baking sheet so the ladyfingers color evenly. 

Cook until golden, about 5 more minutes.

Remove lady fingers from baking sheet while hot and place on a rack to cool.

Shared by Mary Ann Hartley