Ingredients

• 3 eggs, separated
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon grated lime or lemon zest (optional)
• 2/3 cup sifted cake flour
• Sifted confectioners’ sugar to decorate cookies

Instructions

1. Preheat oven to 350 degrees F. Butter and flour a ladyfinger cake pan or use a nonstick cookie sheet.
2. Beat egg whites on high speed until soft peaks form. Slowly sprinkle 2
3. tablespoons of the sugar over the whites and continue beating until
4. they form stiff peaks but are still glossy. Set aside.
5. In a separate bowl, beat egg yolks and remaining sugar until thick and
6. light, about 5 minutes. Blend in vanilla and zest. Gently fold in
7. flour, then the beaten egg whites.
8. Fill a pastry bag fitted with a 1/2-inch round opening tip with the
9. batter. Pipe batter into prepared mold depressions or in 4-inch lengths
10. on cookie sheet. Sprinkle cookies generously with sifted Confectioner's
11. sugar.
12. Bake cookies in the center of the oven for 10 minutes. or until cookies
13. are lightly golden. Cool cookies in pan for 10 minutes befor3e removing
14. them with a spatula to a wire rack to finish cooling.