MAKES ABOUT 2 DOZEN
3 eggs separated
1/3 cup sugar plus 2 tablespoons
1/3 cup flour
1 teaspoon vanilla extract
1/4 cup confectioners sugar
Preheat the oven to 300F (150C).
Line two baking sheets with parchment paper or butter and flour the sheets. Set aside.
Beat the egg yolks in a large bowl with 1/3 cup of the sugar until frothy. Blend in the flour, salt and the vanilla.
Beat the whites in a separate bowl with clean beaters or a whisk until soft peaks form. Fold the whites into the yolk mixture.
Fill a pastry bag with a plain tip or use a tipless bag; twist the bag and pipe out 3-inch long fingers, spacing them about 1/2 inch apart.
Mix the confectioners sugar with the 2 tablespoons of granular sugar. Transfer to a small sieve and dust the tops of each ladyfinger with half of the sugar mixture. Allow the ladyfingers to stand ten minutes, then dust them again with the remaining sugar.
Bake them 25 to 30 minutes or until nicely browned. Let them cool thoroughly on the baking sheets. Remove and store in an airtight container.
These should be crisp and very airy tasting. Use for tiramisu.
This recipe is featured in show 1823 - Trendy Tiramisu.
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