| |
| INGREDIENTS |
| 4 |
eggs |
| ⅔ cup |
white sugar |
| 1 tsp. |
vanilla extract |
| ¾ cup |
all-purpose flour |
|
|
|
| RECIPE |
- Preheat oven to 375°F.
- Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip.
- Separate eggs. Whisk the egg yolks with ½ of the sugar and all of the vanilla. Beat until light in color, about 5 minutes.
- In a clean bowl, beat the egg whites until they have soft peaks. While beating, slowly add the remaining sugar until combined. Gently fold the egg whites into the egg yolk mixture.
- Sift the flour over the egg mixture. Gently fold it into the mixture.
- Fill the pastry bag with half of the batter. Pipe (squeeze) the batter through the pastry bag to create 3½ “ ladyfingers. Place 1½ “ apart on baking pans.
- Refill pastry bag with second half of batter and repeat.
- Bake for about 15 minutes or until firm. Place on racks to cool.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cookie
NUMBER OF SERVINGS:
24
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|
|
| NUTRITION FACTS |
| |
| Calories |
48 |
|
| Total Fat |
1 g |
|
| Sodium |
24 mg |
|
| Total Carbohydrates |
9 g |
|
| Fiber |
0 g |
|
| Protein |
2 g |
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|
