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  Cornstarch 2 Tablespoon
  All purpose flour 13 Tablespoon
  Salt 1 Dash
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 4
  Vanilla 1 Teaspoon

Grease 2 baking sheets, then dust with cornstarch and set aside.
Sift flour, measure, and sift again with salt and 1/3 cup of the sugar; set aside.
Separate eggs.
In large bowl of an electric mixer, beat whites until stiff, beating in remaining 1/3 cup sugar, 1 tablespoon at a time.
In small bowl of mixer, beat yolks with vanilla until thick and lemon-colored.
Fold yolk mixture into beaten whites.
Sift flour mixture over eggs; carefully fold in.
Stand a pastry bag fitted with a plain tip (#7 size) in a drinking glass; fill with batter.
Pipe batter onto prepared baking sheets, forming fingers about 1 by 4 inches; space fingers about 1 inch apart.
Bake in a 350° oven for 9 to 10 minutes or until lightly browned.
Let cool on baking sheets (or in pans) for about a minute, then transfer to racks and let cool completely.
Store airtight

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1640 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 408.3 mg17%

Total Carbohydrates 312 g103.9%

Dietary Fiber 5.5 g22.1%

Sugars 135.9 g

Protein 45 g90.8%

Vitamin A 19.5% Vitamin C

Calcium 13.8% Iron 71.5%

*Based on a 2000 Calorie diet

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