Lady Fingers

EGG YOLKS  8
VANILLA EXTRACT  2 tsp.
SUGAR  4 OZ.
EGG WHITES  8
CREAM OF TARTAR  1/2 tsp.
SALT  1/4 tsp.
SUGAR  4 OZ.
PASTRY FLOUR - sifted  8 OZ.

YIELDS: 40 lady fingers or 3 - 10" rounds

METHOD: Separation Egg Foaming Method

1) Whip the yolks, vanilla and 4 oz. of sugar until pale yellow and falls from the whip in a very thick ribbon! Place in a large bowl.

2) Whip whites, cream of tartar and salt to soft peaks. Slowly add the remaining 4 oz. of sugar and whip until stiff peaks.

3) Sift the pastry flour 3 times.

4) Place the sifted pastry flour on top of the whipped yolks, and top this with a 1/3 of the meringue. Fold-in gently and don't overmix!

5) Add the remaining meringue in 2 stages.

6) Load a pastry bag with a #5 round tip and pipe-out 3" fingers freehand, or use a Lady Finger Sheet.

7) Sift confectioners sugar over the sponge fingers.

8) Bake @ 375F for 10 minutes.