Ladyfingers

½ c. flour                                      3 egg whites, room temp

3 egg yolks, room temp               ⅛ tsp cream of tartar

2 Tbsp white sugar                      3 Tbsp white sugar

½ tsp vanilla                                 Powdered sugar

Preheat oven to 350 degrees and line two baking sheets with parchment paper or wax paper.

In electric mixer, beat egg yolks and 2 Tbsp sugar on high speed for 5 minutes or until the mixture become thick and pale yellow. Beat in the vanilla. Sift the flour over the mixture but do not fold in.

In a new bowl, whip the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the 3 Tbsp sugar and continue to beat until stiff peaks form. Fold the whites into the egg yolk mixture in three additions. Mix only until incorporated. Transfer the batter to a pastry bag.

Pipe ladyfinger-sized wafers at least 3 inches long on the parchment paper. Once you’ve piped all the cookies, sprinkle powdered sugar over the top. Bake for 8-10 minutes until the ladyfingers are firm but barely browned and still spongy when touched. Place parchment paper on a wire rack for a few minutes, then remove ladyfingers while still warm. Use immediately or freeze.

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