Title: Passover ladyfingers
 Categories: Desserts, Passover
      Yield: 16 Servings
 
           -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