Title: French Sponge Cookies-Diabetic
Categories: Diabetic Dessert Cookie
Yield: 10 Servings
| 1/2 | c | SIFTED CAKE FLOUR |
| 3/4 | ts | BAKING POWDER |
| 1/4 | ts | SALT |
| 3 | | EGGS, SEPARATED |
| 1/2 | ts | ALMOND EXTRACT |
| 1/4 | ts | VANILLA EXTRACT |
| 6 | tb | SUGAR |
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat
egg yolks in a small bowl, rapidly, until very thick and lemon colored,
adding almond and vanilla flavorings during the beating. With clean
beaters, beat the egg whites until stiff and shiny; begin to add sugar, not
more than 1 Tablespoon at a time, and beat constantly. Continue to beat
rapidly until whites are very stiff and glossy. Gently fold in the beaten
egg yolks. In the same manner fold in the dry ingredients until well mixed.
Using a small spatula and a measuring tablespoon, measure and droop onto
ungreased baking sheets, spacing 2 inches apart.
Bake for 10 minutes until light and golden brown.
Remove at oncefrom sheet to cool. one serving = 4 cookies = 1 bread
exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94