Homemade Ladyfingers

• 3 eggs,
• 1/4 teaspoon cream of tartar
• 1/4 cup plus 1/3 cup sugar, divided
• 3 tablespoons water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon lemon extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• Confectioners' sugar

1. In a small bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes; set aside.
2. In another bowl, beat egg yolks with remaining sugar for 3 minutes or until thick and lemon colored; add water and extracts. Combine the flour, baking powder and salt; stir into yolk mixture. Fold in egg white mixture.
3. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #12. Spoon batter into bag. Pipe 3-1/2-in.-long lines 2 in. apart onto a greased and floured
4. .
5. Bake at 350u0b0 for 10-12 minutes or until lightly browned. Remove to a wire rack; cool completely. Cover and freeze for up to 1 month.
6. To use frozen ladyfingers: Thaw in the refrigerator; dust with confectioners' sugar. Serve as a cookie or use in desserts.

eggs, cream of tartar, sugar, water, vanilla, lemon extract, flour, baking powder, salt, confectioners

Taken from www.tasteofhome.com/recipes/homemade-ladyfingers/ (may not work)