French Sponge Cookies-Diabetic
Yield: 10 servings
1/2 c SIFTED CAKE FLOUR 1/2 ts ALMOND EXTRACT
3/4 ts BAKING POWDER 1/4 ts VANILLA EXTRACT
1/4 ts SALT 6 tb SUGAR
3 EGGS, SEPARATED
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
441/2 c SIFTED CAKE FLOUR 1/2 ts ALMOND EXTRACT
3/4 ts BAKING POWDER 1/4 ts VANILLA EXTRACT
1/4 ts SALT 6 tb SUGAR
3 EGGS, SEPARATED
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
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