Total Time
30mins
Prep 20 mins
Cook 10 mins

These are SO much better than store bought, and very simple to throw together. They make a delightful cheesecake 'crust'.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with parchment or wax paper.
  3. Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
  4. Lower speed and beat in vanilla and water.
  5. Increase speed and beat for 30 seconds to thicken.
  6. Sift the flour over this and set aside, without mixing.
  7. In another bowl, beat egg whites until foamy, then add cream of tartar.
  8. Beat until soft peaks form.
  9. Gradually beat in remaining 1/4 cup sugar.
  10. Continue beating until stiff peaks form.
  11. Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
  12. Gently fold in remaining whites.
  13. Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
  14. Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
  15. They will attach during baking.
  16. Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
  17. If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
  18. Sift the powdered sugar over- the batter will absorb some.
  19. Bake for 8 to 10 minutes until springy to the touch.
  20. Remove to racks and cool slightly.
  21. Remove from parchment with long spatula while still warm.
  22. Or invert disc onto towel-covered rack and reinvert back to plain rack.
Most Helpful

Im so excited these turned out so great! Now to attempt the tiramisu!

Ren Stoppelman January 03, 2011

These were absolutely delicious! I plan to use them for a tiramisu recipe, but by themselves they are wonderful. Spongey and springy, but soft..MMmmm. I added a bit of almond extract in place of 1/4 a tsp of vanilla just to enhance the flavor a bit more. I will use this recipe again and again! Thanks for posting :)

kawaiiorenji September 18, 2009