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Cooked by: Chef / Health: Diabetic / Last Modified: 3/24/2004 / Base: Diabetic / Number of Servings: 10 |
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Directions: 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 once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na
94
Ingredients:
1/2 Cup(s) Sifted cake flour
3/4 Teaspoon(s) Baking powder
1/4 Teaspoon(s) Salt
3 Eggs, separated
1/2 Teaspoon(s) Almond extract
1/4 Teaspoon(s) Vanilla extract
6 Tablespoon(s) Sugar |
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