Recipe - Ladyfingers

3 Whole eggs, separated
2 Egg whites
2/3 cup Granulate sugar (divided)
1 teaspoon Vanilla extract
2/3 cup All purpose flour plus 1
Tbsp
One fourth teaspoon Tubstyle safflower
margarine
1 teaspoon Cornmeal

Ladyfingers

Preheat oven to 375 degrees.

In a large bowl of an electric mixer, beat egg whites to soft peaks;
gradually beat in 1/3 cup of the sugar and beat until stiff peaks form. In
a small bowl, whisk egg yolks until thick and lemoncolored. Whisk in
vanilla. Fold into egg whites (because the recipe makes so many
ladyfingers, the amount of cholesterolbearing egg yolk in each one will be
small.)

In a flour sifter, combine remaining 1/3 cup sugar with flour. Sift into egg
mixture and carefully fold. Grease ladyfinger pans or small muffin tins
with margarine. Sprinkle with cornmeal. Spoon batter into pans until each
section or cup is about 2/3rds full.

Bake about 12 minutes or until nicely browned on the outsied. Cool on
racks. If desired, sprinkle with confectioner's sugar. Makes 3 dozen.

From file CAKES02.ZIP

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Nov 28, 98