Lady Fingers

• 2 tablespoons butter
• 3/4 cup plus 2 tablespoons sifted flour
• 4 egg yolks
• 1/2 cup sugar
• 4 egg whites, beaten until stiff
• Pinch of salt
• 1 teaspoon vanilla
• powdered sugar for dusting

Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour.
Mark parallel lines in the flour across the width of the tray about 4 inches apart.
Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with
a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled
in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla,
fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with
the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide.
Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside
and soft in the cent