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|Eggs||3 , separated (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted cake flour||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 918 Calories from Fat 140
% Daily Value*
Total Fat 16 g24%
Saturated Fat 4.8 g23.8%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 454.3 mg18.9%
Total Carbohydrates 167 g55.6%
Dietary Fiber 1.4 g5.7%
Sugars 102 g
Protein 26 g51.4%
Vitamin A 14.6% Vitamin C
Calcium 9.3% Iron 49.2%
*Based on a 2000 Calorie diet
Grease and lightly flour a ladyfinger baking tin or cover baking sheets with unglazed paper.
Beat the egg whites and salt together until foamy.
Add one quarter cup of the sugar gradually and continue beating until the meringue is stiff.
Beat the egg yolks with the vanilla extract, adding the remaining one quarter cup of sugar gradually, until the mixture forms stiff peaks.
Fold in the stiffly beaten egg whites.
Sift about one quarter of the flour at a time over the egg mixture.
Fold in lightly.
Using a pastry bag and a round tube, force the batter into the prepared ladyfinger tin or force it out in strips three and one half to four inches long on the prepared baking sheets.
Leave half an inch between strips.
Bake the ladyfingers until they are a light golden brown, about twelve to fifteen minutes.
Cool on a rack.