Lady fingers

Yield: 30 servings

Measure Ingredient
3 \N Egg whites
⅛ teaspoon Salt
⅓ cup Powdered sugar
2 \N Egg yolks
¼ teaspoon Vanilla
⅓ cup Pastry flour

Add the salt to the egg whites and beat them until they are stiff and dry. Fold in the sugar gradually. Then add the yolks, beaten until they are thick and lemon colored. Add the flavoring. Cut and fold in the flour which has been measured after sifting once. Shape about 4-½ inches long and ¾ inch wide on the bottom of a pan covered with unbuttered paper. Lady Finger pans may be used for baking, or shaping can be facilitated by the use of a pastry bag and tube. Bake at 350 degrees for 10 minutes.

Posted by June Hoffman, 10/93

From: June Hoffman

Submitted By GAIL SHIPP On 12-26-95

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