• 3 egg whites
• 1/3 cup sugar, plus additional for sprinkling
• 2 egg yolks
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 1/3 cup all purpose flour, sifted
• parchment paper

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. Using a clean bowl and beaters, beat egg whites with an electric mixer until soft peaks form. With mixer running, slowly add sugar and beat until whites hold stiff peaks. Set aside. Combine next 3 ingredients in another bowl and beat with electric mixer until pale yellow and thickened. Fold beaten egg whites into yolks until just combined. Stir in flour. Transfer to a pastry bag fitted with a 1/2 inch tip. Pipe mixture into finger shapes 4 inches in length, spacing about 2 inches apart. Sprinkle with additional sugar. Bake 10-12 minutes until very lightly golden in color. (Alternative for pastry bag: Fill a large sealable plastic storage bag with mixture, squeezing bag to remove all air before sealing. Using scissors, cut off bottom corner to make a 1/2 inch hole.)

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 48, fat 0.9g, 17% calories from fat, cholesterol 35mg, protein 1.7g, carbohydrates 8.1g, fiber 0.1g, sugar 5.7g, sodium 38mg, diet points 1.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.2, Sugar: 0.3, Very lean meat protein: 0.2

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