-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
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
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
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini