Savoiardi (Italian Ladyfingers)

1. 1

   Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.

2. 2

   Beat egg whites on high speed until foamy.

3. 3

   Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside.

4. 4

   In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.

5. 5

   Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper).

6. 6

   Gently fold half of the egg whites into the yolks.

7. 7

   Fold the flour mixture into the yolks.

8. 8

   Fold the rest of the egg whites into the yolks.

9. 9

   Preheat oven to 350u00b0F.

10. 10

    Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.

11. 11

    Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together).

12. 12

    Bake for 6 minutes, or until edges are just golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.