Lady Fingers Recipe
Ingredients
| Cake flour | 1/3 Cup (16 tbs), sifted | |
| 1/2 teaspoon double-acting baking powder | ||
| Eggs | 2 , separated | |
| Granulated Sugar | 1 Tablespoon | |
| 1/4 teaspoon each grated lemon peel and vanilla extract | ||
| Cream of tartar | 1/8 Teaspoon | |
Directions
1. Preheat oven to 350°F. Onto sheet of wax paper or a paper plate sift together flour and baking powder; set aside.
2. In small mixing bowl combine egg yolks, sugar, lemon peel, and vanilla and, using electric mixer, beat until thick and lemon colored, about 3 minutes; beat in half of flour mixture.
3. In another bowl, using clean beaters, beat egg whites with cream of tartar until stiff peaks form; gently fold whites, alternately with remaining flour mixture, into yolk mixture.
4. Spray a baking sheet with nonstick cooking spray. Fit a pastry bag with a No.
6 plain 1/2-inch-wide tube and spoon batter into bag; pipe out batter onto sheet, forming 16 strips, each about 3 inches long and 1 inch wide. Bake for 10 to 12 minutes.
5. Using a spatula, immediately remove lady fingers to a wire rack; let cool.
2. In small mixing bowl combine egg yolks, sugar, lemon peel, and vanilla and, using electric mixer, beat until thick and lemon colored, about 3 minutes; beat in half of flour mixture.
3. In another bowl, using clean beaters, beat egg whites with cream of tartar until stiff peaks form; gently fold whites, alternately with remaining flour mixture, into yolk mixture.
4. Spray a baking sheet with nonstick cooking spray. Fit a pastry bag with a No.
6 plain 1/2-inch-wide tube and spoon batter into bag; pipe out batter onto sheet, forming 16 strips, each about 3 inches long and 1 inch wide. Bake for 10 to 12 minutes.
5. Using a spatula, immediately remove lady fingers to a wire rack; let cool.
Chef
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