-
1
Preheat oven to 350F degrees; brush 2 baking sheets with small amount of softened butter, then line with parchment paper; set aside.
-
2
Place egg whites (this will work best if whites are at room temperature) in a mixing bowl and beat with an electric mixer until stiff peaks form.
-
3
Slowly beat in the white sugar; continue beating until stiff peaks form again; the meringue should be smooth and glossy.
-
4
In a separate bowl, with a fork, lightly beat the egg yolks, then fold into the meringue (what you've made with the whites) with a wooden spoon.
-
5
Sift the flour over the mixture and then gently fold in.
-
6
You will now need a pastry bag with a large, plain tip fitted into it.
-
7
Fill pastry bag with the ladyfinger batter.
-
8
Onto the prepared baking sheets, pipe strips of batter 5 inches long and 3/4 inch wide diagonally, leaving 1 to 2 inches between each strip.
-
9
Sprinkle half the icing sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
-
10
Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on your work surface to remove excess icing sugar; repeat with other sheet.
-
11
Place sheets side by side in preheated oven and bake, without opening the oven door at all, for 10 minutes.
-
12
Then, rotate the baking sheets front to back so the ladyfingers colour evenly.
-
13
Cook until lightly golden, about 5 more minutes.
-
14
Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.
