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Ladyfingers Recipe

Ladyfingers Recipe - 3 dozens


3 whole eggs, separated

2 egg whites

2/3 granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour, plus 1 tablespoon

1/4 teaspoon tub-style safflower margarine

1 teaspoon cornmeal

Confectioners' sugar (optional)


In a large bowl of an electric mixer, beat egg whites to soft peaks, gradually beat in 1/3 cup of the sugar and beat until stiff peaks form. In a small bowl, whisk egg yolks until thick and lemon-colored. Whisk vanilla. Fold into egg whites. In a flour sifter, combine remaining 1/3 cup sugar with flour. Sift into egg mixture and carefully fold. Grease ladyfinger pans or small muffin tins with margarine. Sprinkle with cornmeal. Spoon batter into pans until each section or cup is about two-thirds full. Bake at 375oF oven about 12 minutes or until nicely browned on outside. Cool in racks. If desired, sprinkle with confectioners' sugar.

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