Italian Ladyfingers Recipe

How to make it

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• Preheat oven to 375 degrees F.
• Line 3 baking sheets with parchment paper, buttered wax paper, or silpat.
• Prepare a pastry bag or cookie press with a 1/2-inch plain tube.
• In the bowl of an electric mixer, combine the egg yolks, 1/3 cup of sugar, and vanilla.
• Whisk on medium speed until very light and lemon-colored, about 5 minutes.
• In another bowl, whisk the egg whites with the salt until they hold a soft peak.
• Increase the mixer speed to high and whisk in the remaining sugar.
• The egg whites should now have a soft, shiny peak.
• Remove from the mixer.
• Gently fold in the yolk mixture.
• Sift the flour into the egg mixture.
• Gently fold in the flour, making sure that the flour is evenly distributed.
• Fill the pastry bag with some of the batter.
• Pipe 3-1/2 inch strips about 1-1/2 inches apart on the prepared baking sheets.
• Sprinkle with granulated sugar (optional)
• Bake the ladyfingers for about 15 minutes until golden and firm to the touch.
• Remove them, still on the paper, to a wire rack to cool.
• When completely cool, remove them from the paper and enjoy