Ladyfingers

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 3 egg whites
  • 1/4 Cup sugar , plus additional for sprinkling
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 7/8 pinch salt
  • 1/4 Cup all purpose flour , sifted
  • parchment paper
Preheat oven to 350 ℉. Line a cookie sheet with parchment paper and set aside. Using a clean bowl and beaters, beat egg whites with an electric mixer until soft peaks form. With mixer running, slowly add sugar and beat until whites hold stiff peaks. Set aside. Combine next 3 ingredients in another bowl and beat with electric mixer until pale yellow and thickened. Fold beaten egg whites into yolks until just combined. Stir in flour. Transfer to a pastry bag fitted with a .5 inch tip. Pipe mixture into finger shapes 4 inch in length, spacing about 2 inch apart. Sprinkle with additional sugar. Bake 10-12 minutes until very lightly golden in color. (Alternative for pastry bag: Fill a large sealable plastic storage bag with mixture, squeezing bag to remove all air before sealing. Using scissors, cut off bottom corner to make a .5 inch hole.
Calories
48 Cal
Fat
0.8 g
Carbs
8.4 g
Protein
1.7 g
Fiber
0.1 g
Sugar
5.7 g
Cholesterol
35 mg
Sodium
40 mg


Nutrients

Fiber     0.1 g
Fat     0.8 g
Sugar     5.7 g
Carbs     8.4 g
Protein     1.7 g
Calories     48 Cal

Fats

Fat, Poly     0.1 g
Fat, Mono     0.3 g
Fat, Sat     0.3 g
Fat, Trans     0 g
Fat, Percent     15 %

Vitamins

Vitamin, K     0 mcg     0 %
Vitamin, A     41 IU     1.4 %
Vitamin, B12     0.1 mcg     2.6 %
Niacin     0.2 mg     1.3 %
Riboflavin     0.1 mg     5.4 %
Vitamin, C     0 mg     0 %
Vitamin, D     3 IU     0.5 %
Vitamin, B6     0 mg     0.7 %
Vitamin, E     0.1 mg     0.5 %
Panto, Acid     0.1 mg     2.3 %
Choline     20 mg     3.6 %
Thiamin     0 mg     2.7 %

Minerals

Calcium     4.8 mcg     0.5 %
Phosphorus     16 mg     2.3 %
Magnesium     1.8 mg     0.4 %
Copper     0 mcg     1 %
Fluoride     0.1 mcg     1.4 %
Zinc     0.1 mg     0.8 %
Cholesterol     35 mg     0 %
Sodium     40 mg     2.6 %
Selenium     4.4 mcg     8.1 %
Manganese     0 mg     0.4 %
Potassium     21 mg     0.4 %
Iron     0.3 mg     3.1 %