Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Separate egg yolks and whites into two bowls, ensuring no yolk gets into whites.
- Whisk egg yolks with half of the granulated sugar until fluffy and pale, about 3-4 minutes.
- Whip egg whites until stiff peaks form, adding remaining sugar gradually.
- Gently fold whipped egg whites into yolk mixture with a spatula.
- Combine flour and cornstarch, then fold into the wet mixture until just mixed.
- Transfer batter to piping bag and pipe 3-inch-long fingers onto prepared sheets.
- Dust cookies with powdered sugar and bake for 12-15 minutes until lightly golden.
- Cool cookies on sheets for a few minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 weeks. Freeze for longer storage.