First Lady Fingers - eggs

Method

• Let eggs stand at room temperature for 30 minutes. Grease and lightly flour two
• ; set aside. In a large bowl, beat egg yolks on high speed for 3 minutes. Gradually add sugar, beating until thick and pale yellow. Beat in extract. Gradually add flour and salt, beating until well blended. In a small bowl and with clean beaters, beat egg whites on high speed until soft peaks form. Fold into yolk mixture.
• cut a 1/2-in. hole in a corner of a heavy-duty plastic bag, or use a pastry bag with a #808 (1/2-in.) round pastry tip. Fill with batter. Form 4-in.-long finger shapes 1 in. apart on prepared
• . Dust with confectioners' sugar. Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack. Serve with ice cream if desired.