Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-SANDI BROOKS WFCJ53B
6 Egg yolks
1/4 c Sugar
4 Egg whites
1/2 c Sugar
1/2 c Sifted cake meal
1/4 c Sifted potato starch
Superfine sugar
In a large mixing bowl, beat the egg yolks with the
1/4 cup of sugar until light and creamy.
In a separate bowl, beat the egg whites until foamy,
then gradually add the 1/2 cup sugar beating well
after each addition until stiff. Fold the egg whites
into the yolk mixture.
On a piece of waxed paper sift the cake meal and the
potato starch. Sprinkle the sifted cake meal and
potato starch over the batter and fold in gently.
Line a large cookie sheet with brown paper. Using a
pastry bag fitted with a round tube, pipe the batter
onto the paper to form finger shapes about 1" wide and
4" long. Dust with superfine sugar shaken through a
small sieve.
Bake for 10-12 minutes in a preheated 375 oven. Using
a wide spatula, loosen from the paper immediately.
Makes about 24.
I would use these to make several desserts that
require either regular ladyfingers or I would line a
springform pan with these and fill it with your
favorite mousse recipe. Or you could use them to serve
with a fruit compote.
The recipe is from the Complete Passover cookbook, by
Frances AvRutick.
Sandi in CT 03/28 02:59 pm
Formatted by Elaine Radis; 3/92
