savoiardi
julia child, french chef pocketbook

3 1/4	ea c	egg whites sugar	beat until whites hold soft peaks, adding sugar gradually; reserve
3 1/4 1 1/8	ea c t t	egg yolks sugar vanilla salt	beat until light colored, c 5 min
2/3	c	cake flour	sift over egg yolks in thirds and fold in with egg whites in thirds
using pastry bag with #6 (1/2 in) tip, or small spoon, pipe 3 1/2 in fingers, 1 1/2 in apart on parchment paper on cookie sheets (3 sheets) bake at 375 deg F for about 15 min, until firm and golden remove parchment paper to wire racks to cool store in air-tight containers in layers separated by waxed paper makes about 30