Lady Fingers

Beat the egg yolks with the sugar until creamy.

Beat the egg whites until stiff with a pinch of salt. Incorporate the sugar slowly into the egg white mixture.

Preheat the oven at 180ºC, on the hot air level.

Scoop the egg whites carefully into the egg yolk mixture.

Sift flour and custard powder above the egg mixture and carefully scoop this through the mixture. Pour the mixture into a piping bag with a smooth nozzle a with of size 1.5cm.

Cover a baking tray with baking paper. Squirt straight 12cm long lines onto the baking paper. Sprinkle a bit of sugar above. Bake the lady fingers for 10-15 minutes.

You could also squirt different shapes. Adjust the baking time when the size is not similar to the size of the lady fingers. Look regularly in the oven to see when they are sufficiently baked. They must be a light brown color.