Ingredients:

  • 4 large eggs, separated, room temperature
  • 1/2 cup granulated sugar, divided
  • 1 tsp vanilla bean paste or pure vanilla extract
  • 1/4 tsp cream of tartar
  • 1 cup all-purpose flour, sifted
  • 2 tbsp cornstarch
  • 1/8 tsp fine sea salt
  • 1/4 cup powdered sugar for dusting

Instructions:

  1. In a clean bowl, beat the egg yolks with half of the granulated sugar and vanilla on high speed for 3–5 minutes until the mixture is pale, thick, and reaches the ribbon stage.
  2. In a separate, grease-free bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the remaining granulated sugar and continue whipping until stiff, glossy peaks are achieved.
  3. Gently fold the yolk mixture into the meringue using a large spatula, being careful not to deflate the air bubbles.
  4. Sift the flour, cornstarch, and salt over the egg mixture. Fold gently with a spatula until just combined and no flour streaks remain.
  5. Transfer the batter to a piping bag fitted with a 1/2-inch round tip. Pipe 3-4 inch (10cm) long strips onto parchment-lined baking sheets.
  6. Dust the piped batter twice with powdered sugar. Bake at 350°F (175°C) for 15 minutes or until firm and lightly golden.