Ladyfingers (Biscuits à La Cuiller)

Ingredients

• 2/3 cup all-purpose flour, sifted
• 1 pinch salt
• 4 eggs, separated
• 1/2 cup granulated sugar, divided
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar (icing sugar)

Directions

1. 1

   Preheat oven to 350F degrees (175C degrees).

2. 2

   Grease and flour a baking sheet.

3. 3

   In a large bowl, beat egg yolks with 1/4 cup of the granulated sugar and vanilla until pale and thick enough to leave a ribbon trail* (see below).

4. 4

   In a medium bowl, whip egg whites until stiff peaks form (egg whites shouldn't be dry).

5. 5

   Add remaining 1/4 cup granulated sugar. Beat 30 seconds longer to make a light meringue.

6. 6

   Sift flour and salt over the egg yolk mixture. Add 1/4 of the meringue mixture and gently fold together. Fold in remaining meringue in 2 batches.

7. 7

   Gently spoon batter into a pastry bag fitted with a 5/8-inch plain tube. Pipe uniform 3-1/2-inch Ladyfingers at least 1 inch apart on prepared baking sheet. Sprinkle with powdered sugar.

8. 8

   Bake 15 to 18 minutes, wedging oven door ajar with a spoon so Ladyfingers dry as they bake. Remove from oven. Cool slightly on baking sheet. Transfer to a rack to cool completely.

9. 9

   *Ribbon trail: When a whisk or beater is lifted, the batter falls slowly in a thick trail which does not sink immediately into the batter but remains on top for a few seconds.