Ingredients:
- Egg Whites, 4
- Cream of Tartar, 1/4 tsp
- Granulated Sugar, 5 tbs + 5 tbs
- Egg Yolks, 2
- Vanilla, 1 tsp
- Salt, 1/8 tsp
- Flour, sifted, 1-1/4 c
- Baking Powder, 1/2 tsp
1. Beat egg whites until foamy, sprinkle in cream of tartar and beat.
2. Add 5 tbs sugar, 1 tbs at a time, continue beating until meringue is stiff but not dry.
3. In another bowl, beat together egg yolks, vanilla and salt until light.
4. Add the second 5 tbs sugar, one at a time, beat until thick.
5. Fold egg yolk mixture into egg white mixture.
6. Using cookie press with a 5/8-inch-wide half-round nozzle, and holding press in semi-horizontal position, pipe 3-inch fingers on well-greased cookie sheets.
7. Bake for 6-8 min. in a 450 oven, then remove at once to a rack to cool.
8. Sift confectioner's (powdered) sugar over tops.
9. Put on cookie sheet after cooling; free individually, pack loosely in a rigid freezer container.
le-cordon-bleu-ladyfinger-recipe
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