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Yield: approximately four dozen
4 eggs, separated
1/8 teaspoon Haddar Salt
1 teaspoon Gefen Vanilla Sugar
1/2 cup sugar, divided
1/2 cup Gefen Potato Starch
Beat egg whites and salt until soft peaks form. Gradually add one-fourth cup sugar and beat until whites are stiff and have glossy peaks.
In a separate bowl at medium speed, beat egg yolks and one-fourth cup sugar until thick and lemon colored. Stir in potato starch.
Fold yolk mixture into beaten whites.
Spoon the batter into a piping bag with a half-inch tip. Pipe into the shape of ladyfingers cookies.
Bake at 350 degrees Fahrenheit for 20 minutes until lightly browned.
Photography by Peri Bleier
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They tasted exactly like the ones from the store. I found it easier to use a spoon to spread them.