Description
Light and airy homemade vanilla cookies with crisp edges and a delicate soft center, perfect for enjoying with coffee or using in desserts like tiramisu.
Ingredients
- 4 large eggs
- 120 g white sugar (about 1/2 cup)
- 1 teaspoon vanilla extract
- 120 g all-purpose flour (about 1 cup)
- 20 g cornstarch (about 2 1/2 tablespoons)
- 1 pinch salt
- 30 g powdered sugar for dusting (about 3 tablespoons)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.
- Separate the egg whites from the egg yolks carefully.
- Beat the egg yolks with half of the sugar and vanilla extract until pale and creamy.
- In another bowl, whisk the egg whites with salt until foamy, then gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg yolk mixture into the whipped egg whites.
- Sift together the flour and cornstarch, then fold them gently into the egg mixture in batches.
- Transfer the batter into a piping bag fitted with a plain round tip.
- Pipe strips about 3 to 4 inches long onto the prepared baking trays.
- Dust the cookies generously with powdered sugar, wait 30 seconds, then dust again.
- Bake for 10 to 12 minutes until lightly golden and springy to the touch.
- Cool on the tray for 2 minutes before transferring to a wire rack.
- For crispier cookies, return them to a low oven for 5 additional minutes.
Notes
- Fold the batter gently to preserve the airy texture.
- Double dusting with powdered sugar creates the classic crisp top.
- Store in an airtight container for up to 1 week.
- Refresh softened cookies in a low oven for a few minutes.
- Perfect for tiramisu, trifles, or serving with coffee and tea.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cookies
- Calories: 110
- Sugar: 10g
- Sodium: 35mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
