Passover Ladyfingers Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
-SANDI BROOKS WFCJ53B,
6: Egg yolks,
1/4 cup: Sugar,
4: Egg whites,
1/2 cup: Sugar,
1/2 cup: Sifted cake meal,
1/4 cup: Sifted potato starch,
Superfine sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp