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French sponge cookies-diabetic
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| Artist: |
_ |
| Categories: |
Cookies & Bars, Desserts, Diabetic, French, Western European |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | SIFTED CAKE FLOUR | | 3/4
| tsp | BAKING POWDER | | 1/4
| tsp | SALT | | 3
| | EGGS, SEPARATED | | 1/2
| tsp | ALMOND EXTRACT | | 1/4
| tsp | VANILLA EXTRACT | | 6
| tbsp | SUGAR |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Sift together flour, baking powder, and salt. | | 3 | Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. | | 4 | 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. | | 5 | Continue to beat rapidly until whites are very stiff and glossy. | | 6 | Gently fold in the beaten egg yolks. | | 7 | In the same manner fold in the dry ingredients until well mixed. | | 8 | Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. | | 9 | Bake for 10 minutes until light and golden brown. | | 10 | Remove at oncefrom sheet to cool. | | 11 | One serving = 4 cookies = 1 bread exchange cho 11, pro 2, fat 2, cal 67, na 9 |
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