Ingredients
3 eggs, separated1/4 teaspoon cream of tartar1/4 cup plus 1/3 cup sugar, divided3 tablespoons water1/2 teaspoon vanilla extract1/4 teaspoon lemon extract3/4 cup all-purpose flour1/4 teaspoon baking powder1/8 teaspoon saltConfectioners’ sugar
Preparation
In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside.
In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured baking sheet.
Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month.
To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners’ sugar. Serve as a cookie or use in desserts.
