1. Preheat oven to 350F degrees (175C degrees). 2. Grease and flour a baking sheet. 3. In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below). 4. In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry). 5. Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue. 6. Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches. 7. Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar. 8. Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely. 9. *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds. ---------------------------------------------------------------------------
Nutrition
Ingredients
