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Homemade Ladyfingers

3 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup plus 1/3 cup sugar, divided
3 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar

In a small bowl, beat egg whites and cream of tartar until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high

Printed from tasteofhome.com Nov 19, 2008

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Homemade Ladyfingers cont.

until stiff glossy peaks form and sugar is dissolved, about 6
minutes; set aside. In another bowl, beat egg yolks with remaining
sugar for 3 minutes or until thick and lemon colored; add water and
extracts. Combine the flour, baking powder and salt; stir into yolk
mixture. Fold in egg white mixture. Cut a small hole in the corner
of a pastry or plastic bag; insert round tip #12. Spoon batter into
bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured
baking sheet. Bake at 350° for 10-12 minutes or until lightly
browned. Remove to a wire rack; cool completely. Cover and freeze
for up to 1 month. To use frozen ladyfingers: Thaw in the
refrigerator; dust with confectioners' sugar. Serve as a cookie or
use in desserts.

Yield: about 2-1/2 dozen.