*  Exported from  MasterCook  *

                           PASSOVER LADYFINGERS

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
 


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