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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My mother was renowned for her powder puffs. They cook up and cool to very dry, and will keep for a week or 10 days (I challenge you to keep them that long ;-) ) in an air-tight tin, then you bring them out, fill them, and they are as light and tender as you can imagine! Not really sure how many this recipe will make. Ingredients:
4 eggs, separated |
155 g caster sugar |
15 g all-purpose flour |
90 g cornflour (cornstarch) |
1/2 teaspoon bicarbonate of soda |
1 teaspoon cream of tartar |
1 pinch salt |
1 teaspoon vanilla extract |
4 teaspoons boiling water |
Directions:
1. Heat oven to 190c (375f).
2. Heat trays.
3. Beat egg whites until stiff.
4. Gradually add the sugar, beating well.
5. Add egg yolks.
6. Sieve all dry ingredients together twice and fold into mixture.
7. Fold in boiling water.
8. Place heaped teaspoonfuls of mixture on hot greased trays and bake in oven for 5 minutes.
9. Remove to a wire rack and cool before storing in an air-tight container until required.
10. Six hours before serving, sandwich pairs together with whipped cream, and dust tops with icing (confectioner's) sugar.
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