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These are SO much better than store bought, and very simple to throw together. They make a delightful cheesecake 'crust'.
by Lisa Pizza·published 2002-09-04
Open original recipeDessert
In another bowl, beat egg whites until foamy, then add cream of tartar.
08Beat until soft peaks form.09Gradually beat in remaining 1/4 cup sugar.10Continue beating until stiff peaks form.11Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.12Gently fold in remaining whites.13Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.14Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.15They will attach during baking.16Be sure and let the batter fall from the tip, rather than pressing onto the sheet.17If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.18Sift the powdered sugar over- the batter will absorb some.19Bake for 8 to 10 minutes until springy to the touch.20Remove to racks and cool slightly.21Remove from parchment with long spatula while still warm.22Or invert disc onto towel-covered rack and reinvert back to plain rack.