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