Trifle Fingers Recipe
Ingredients
| 85 g - 3 oz + 2 tsp plain flour | ||
| 115 g - 4 oz + 2 tsp caster sugar | ||
| Eggs | 4 Small, separated | |
| Few drops almond essence | ||
Directions
Grease two baking sheets with butter, and sprinkle the 2 tsp of flour over the baking sheets.
In a large bowl, combine the 115 g - 4 oz of sugar, egg yolks and the essence and beat till thick and pale in colour.
Using a metal spoon, fold in the remaining flour and mix well.
In a separate bowl, beat the egg whites until they form peaks.
Fold this into the mixture gently and spoon half of the batter into a large piping back fitted with a 1/2" plain nozzle.
Pipe 3" lengths onto the baking sheet.
Sprinkle remaining sugar over the shapes and bake in a pre heated oven for 12 minutes or until light and firm to the touch.
Cool completely and store and use as required.
In a large bowl, combine the 115 g - 4 oz of sugar, egg yolks and the essence and beat till thick and pale in colour.
Using a metal spoon, fold in the remaining flour and mix well.
In a separate bowl, beat the egg whites until they form peaks.
Fold this into the mixture gently and spoon half of the batter into a large piping back fitted with a 1/2" plain nozzle.
Pipe 3" lengths onto the baking sheet.
Sprinkle remaining sugar over the shapes and bake in a pre heated oven for 12 minutes or until light and firm to the touch.
Cool completely and store and use as required.
Chef
