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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate eggs into two separate bowls, making sure not to get ANY yolk into the bowls containing the whites. | 2. Beat egg whites on high speed until foamy. | 3. Add two tablespoons of the 2/3 cup of sugar to the egg whites and continue to beat until stiff peaks form, and set aside. | 4. In a separate bowl, Add vanilla and the rest of the sugar to the egg yolks and beat until pale yellow, set aside. | 5. Sift together the flour and baking powder together (I didn't want to dirty another bowl so I sifted onto a piece of waxed paper). | 6. Gently fold half of the egg whites into the yolks. | 7. Fold the flour mixture into the yolks. | 8. Fold the rest of the egg whites into the yolks. | 9. Preheat oven to 350°F. | 10. Load batter into a pastry bag with a wide tip, or a ziploc bag with the corner snipped off. | 11. Pipe onto a greased cookie sheet in any shape you'd like (traditionally, they are shaped like fingers, about as wide as your pointer and middle finger put together). | 12. Bake for 6 minutes, or until edges are just golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	5			85.8	1.2045	17.985	0.2805
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	2/3	cup		537.32	134.3973	0.0	0.0
vanilla	1	dash		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
purpose flour	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.