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(about 18 whole Ladyfingers)

1/2 cup sifted cake flour
2/3 cup sifted confectioners' sugar
Pinch of salt
3 eggs, separated
1/2 tsp vanilla extract


Preheat oven to 350 F.

Sift together 3 times the flour, half of the sugar and the salt.

Beat egg whites until stiff and gradually beat in remaining sugar. Beat egg yolks until thick and lemon colored and fold with the vanilla into the egg white mixture. Sift flour mixture, one third at a time, over the eggs and fold in carefully.

Line ungreased baking sheets with unglazed paper. Press batter through a pastry bag onto the paper, or shape with a spoon into strips about 4 x 3/4 inches.

Bake 12 to 15 minutes, or until golden brown. Remove from paper with spatula and cool on rack.