Ladyfingers

Light and airy ladyfingers! 

Ingredients:

• 3 large egg whites
• ½ cup granulated sugar, divided
• 3 large egg yolks
• ¼ cup powdered sugar
• ½ cup all-purpose flour
• ¼ teaspoon salt 
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 

2. Separate the yokes and egg whites. 

3. Using an electric mixer, beat the egg whites on high speed into soft peaks (the peaks droop over slightly after lifting the beaters). Gradually add half the granulated sugar (¼ cup) while continuing to beat on medium speed until stiff peaks form (holding their shape and don't flop over). Set aside.

4. In a separate bowl, beat the egg yolks with remaining granulated sugar and vanilla until thick and pale yellow.

5. Sift the flour and salt over the yolk mixture. Gently fold the dry ingredients into the wet using a spatula until just combined.

6. Gently fold meringue into the yolk mixture in two batches. Be careful not to overmix, or you'll deflate the batter.

7. Transfer batter to a piping bag fitted with a ½-inch round tip. If you don't have a piping bag, you can spoon batter onto the baking sheets, but piping creates the signature finger shape.

8. Pipe or spoon the batter onto baking sheets, leaving about an inch between each one.

9. Dust baking sheet with powdered sugar. Bake for 12-15 minutes, or until ladyfingers are firm to the touch and lightly golden brown.

10. Let cool completely on baking sheet before dusting with more powdered sugar.