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French Sponge Cookies


The good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake.


  • 1/2 cup sifted cake flour (not self-rising)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, separated
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons granulated sugar


  1. Heat oven to 350 degrees F. Lightly coat 2 cookie sheets with vegetable cooking spray.
  2. Sift flour, baking powder and salt together.
  3. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick.
  4. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
  5. Beat in sugar 1 tablespoon at a time, until stiff and glossy.
  6. Gently fold in egg yolks.
  7. Fold in dry ingredients just until blended.
  8. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets.
  9. Bake for 10 minutes or until golden.
  10. Carefully transfer to wire racks to cool completely.

Makes 4 dozen.

Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking.

Posted by Pat's Cookin at Recipe Goldmine 10/6/2001 5:49 pm.


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