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Lady Fingers

  • Whites 3 eggs
  • 1/3 cup powdered sugar
  • Yolks 2 eggs
  • 1/3 cup flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add yolks of eggs beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Shape four and one-half inches long and one inch wide on a tin sheet covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar, and bake eight minutes in a oven heated to 350F. Remove from paper with a knife. Lady Fingers are much used for lining molds that are to be filled with whipped cream mixtures. They are often served with a frozen desserts, and sometimes put together in pairs with a thin coating of whipped cream between, when they are attractive for children parties.
Submitted by Cassyjean - Torrington, CT Aug 21, 2009
15 min 30 min 45 min
Recipe Rascal