 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 15 |
|
Having a difficult time finding ladyfingers in the grocery store? Try baking your own! I keep a few dozen of these light sponge cookies in my freezer to serve with fresh fruit or to use in trifles and other desserts, explains Peggy Bailey from Covington, Kentucky. Ingredients:
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 king arthur unbleached all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
confectioners' sugar |
Directions:
1. 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 until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
|
|