| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Cooky/bars, Desserts, Diabetic |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
SIFTED CAKE FLOUR |
| 3/4 |
t |
BAKING POWDER |
| 1/4 |
t |
SALT |
| 3 |
|
EGGS, SEPARATED |
| 1/2 |
t |
ALMOND EXTRACT |
| 1/4 |
t |
VANILLA EXTRACT |
| 6 |
T |
SUGAR |
INSTRUCTIONS
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt.
Beat egg yolks in a small bowl, rapidly, until very thick and lemon
colored, adding almond and vanilla flavorings during the beating. 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.
Continue to beat rapidly until whites are very stiff and glossy.
Gently fold in the beaten egg yolks. In the same manner fold in the
dry ingredients until well mixed. Using a small spatula and a
measuring tablespoon, measure and droop onto ungreased baking sheets,
spacing 2 inches apart. Bake for 10 minutes until light and golden
brown. Remove at oncefrom sheet to cool. one serving = 4 cookies = 1
bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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