Try this Passover Ladyfingers recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 391 | ||
Calories from Fat: 123 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 629.3mg | 194 % | |
Sodium 106.6mg | 4 % | |
Potassium 137.3mg | 4 % | |
Total Carbohydrate 55.3g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 55.3g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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