Recipe - Passover Ladyfingers

SANDI BROOKS WFCJ53B
6 Egg yolks
One fourth cup Sugar
4 Egg whites
One half cup Sugar
One half cup Sifted cake meal
One fourth cup Sifted potato starch
Superfine sugar

In a large mixing bowl, beat the egg yolks with the One fourth cup of sugar until
light and creamy.

In a separate bowl, beat the egg whites until foamy, then gradually add the
One half 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 1012 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

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