SAVOIARDI LADY FINGERS RECIPES

Steps:

• Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites.
• Beat egg whites on high speed until foamy.
• 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.
• In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside.
• 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).
• Gently fold half of the egg whites into the yolks.
• Fold the flour mixture into the yolks.
• Fold the rest of the egg whites into the yolks.
• Preheat oven to 350°F.
• Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off.
• 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).
• Bake for 6 minutes, or until edges are just golden brown.

Steps:

• Pre-heat the oven to 350ºF .
• Line two baking sheets with baking paper.
• Add cornflour to the bottom of a measuring cup.
• Add enough flour to make approximately 1 1/3 cup mix.
• Sift mixture twice. Set aside.
• Carefully separate eggs into three bowls.
• Separate eggs into two bowls, being careful not to have yolk in the whites.
• You will need 3 egg whites in a large mixing bowl, two egg yolks in a medium mixing bowl, and one yolk to be saved for another recipe.
• Start whipping egg whites on low speed.
• Increase speed while adding five tablespoons of sugar, one tablespoon at a time, until you get a stiff-peak meringue.
• In another bowl, whip 2 egg yolks and 5 tablespoons of the sugar until increased in volume.
• They will be pale and fluffy and drizzle off the end of a spoon.
• Fold the egg yolks into the egg whites until almost completely combined, being careful not to deflate the mixture.
• Sift the flour mixture and baking powder into the egg mixture.
• Fold everything together until no flour clumps remain, making sure not to lose too much air during mixing.
• Transfer the cookie batter into a piping bag with a large round nozzle and pipe finger length lines of batter onto the lined baking sheets leaving an inch between cookies.
• Generously dust the piped ladyfinger cookies with powdered sugar.
• Let sit for 5 minutes.
• Bake in the pre-heated oven at 350ºF for 10 minutes.
• Reduce heat to 300ºF and bake for an additional 10-12 minutes or until lightly brown and crisp.
• Dust with additional powdered sugar is desired.
• Cool on a rack and enjoy!