*  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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