Italian Lady Fingers SAVOIARDI
Depending how long you pipe them
pure vanilla extract
lemon or orange zest (optional)
powdered sugar for sprinkling and dusting (optional)
1Separate eggs into two separate bowls.
2Beat egg whites on high speed until foamy.
3Add two tablespoons of the 2/3 cup of sugar to the egg whites. Continue to beat until stiff peaks form, and set aside.
4In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat. Set aside
5Sift together the flour and baking powder. Fold half of the egg whites into the yolks also adding zest if you'd like.. Do it real gently.
6Fold the flour mixture into the yolks.
7Fold the rest of the egg whites into the yolks.
8Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.)
9Pipe the batter onto parchment paper lined cookie sheets.
10Dust the piped dough with powdered sugar. (optional)
11Bake for about 6 minutes. Stay close because all you want is the edges to turn lightly brown.
12Dust with additional powdered sugar if you'd like.