EGG YOLKS | 8 |
VANILLA EXTRACT | 2 tsp. |
SUGAR | 4 OZ. |
EGG WHITES | 8 |
CREAM OF TARTAR | 1/2 tsp. |
SALT | 1/4 tsp. |
SUGAR | 4 OZ. |
PASTRY FLOUR - sifted | 8 OZ. |
YIELDS: 40 lady fingers or 3 - 10" rounds METHOD: Separation Egg Foaming Method 1) Whip the yolks, vanilla and 4 oz. of sugar until pale yellow and falls from the whip in a very thick ribbon! Place in a large bowl. 2) Whip whites, cream of tartar and salt to soft peaks. Slowly add the remaining 4 oz. of sugar and whip until stiff peaks. 3) Sift the pastry flour 3 times. 4) Place the sifted pastry flour on top of the whipped yolks, and top this with a 1/3 of the meringue. Fold-in gently and don't overmix! 5) Add the remaining meringue in 2 stages. 6) Load a pastry bag with a #5 round tip and pipe-out 3" fingers freehand, or use a Lady Finger Sheet. 7) Sift confectioners sugar over the sponge fingers. 8) Bake @ 375F for 10 minutes. |