Ladyfingers (P, TNT)
Source: McCall's Cookbook, 1964
Yield: 24

3 egg whites, at room temperature
1/2 cup sifted all purpose flour
1/8 teaspoon salt
2/3 cup sifted powdered sugar
3 egg yolks
1/2 teaspoon vanilla extract
powdered sugar

Preheat the oven to 350°F. Cover two large cookie sheets with heavy brown wrapping paper (I used paper sacks).

Sift flour with salt and 1/3 cup sugar.

Beat egg whites until foamy. Gradually add 1/3 cup powdered sugar, beating well after each addition. Continue to beat until stiff peaks form.

Beat egg yolks until thick and lemon colored. Add vanilla, stirring until well blended.

Beat the egg yolks into the whites on low speed. Add the flour mixture; continue beating on low speed until the batter is smooth and well blended.

From the tip of a spoon, drop the batter onto the paper lined cookie sheets in 4x1" strips about 2" apart. Or, fill a pastry bag and force the batter through a plain tip onto the cookie sheet in 4" strips about 2" apart. Sprinkle with a little powdered sugar.

Bake 12-15 minutes or until light golden. Immediately slide the brown paper from the cookie sheet onto a dampened surface; let stand for 30 seconds. With a spatula, remove the ladyfingers onto a wire rack to cool.

Posted by Sheryl Donner

Nutritional Info Per Serving: 29 Calories (kcal); .7g Total Fat; (20% calories from fat); 1g Protein; 5g Carbohydrate; 27mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates