Mary

Ingredients

• 2 eggs separated
• pinch of salt
• 1/3 cup castor sugar
• 1/2 teaspoon vanilla
• 1/3 cup cornflour
• 2 tablespoons plain flour (level)
• , 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda

Method

Preheat oven to 190 C
Whip egg whites and salt. Gradually add sugar and beat well. Stir in vanilla, egg yolks and sifted dry ingredients. Place in teaspoon lots on baking paper lined tray. Bake for 8 – 10 minutes. Makes approximately 40. Best baked 1 tray at a time in the centre of oven for even colour. Remove immediately on to a wire rack. When cool put together with jam and whipped cream. Place in container and refrigerate for 1 – 2 hours or longer. The longer the better. I do them the night before for use the next day, or at this point put them in the freezer. They puff up and become soft and light. Sprinkle with icing sugar before serving. Raspberry jam and whipped cream for filling

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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Method