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Title: Passover Ladyfingers
Categories: Dessert Passover
Yield: 16 Servings
| 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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