From the kitchen of Stephanie Knewasser
In a stand mixer, with whisk attachment:
3 egg YOLKS
2/3 c sugar
Beat until pale & thick.
1 tsp vanilla
1/4 tsp salt
In a stand mixer, with whisk attachment , in a clean bowl:
3 egg WHITES
Beat to soft peaks
1 Tbsp sugar
Beat to stiff peaks.
With a large spatula, fold the yolks and whites together.
Just a few folds, to marbleize.
Sift into mixture:
1 c flour
2 Tbsp cornstarch
Gently fold just until incorporated.
Chill 30 minutes to help prevent spreading.
Put batter in a piping bag.
Pipe onto a cookie sheet lined with parchment or a silicone mat. Generously sprinkle with confectioner sugar.
This helps prevent spreading.
Do not sprinkle second tray with confectioner sugar until just before it goes in oven.
Bake @ 375 until edges are golden, about 12 minutes
Bake one tray at a time or they won’t bake evenly.
Move to cooling rack.
Once cooled, seal in an airtight container.
If left out too long they will get soft.
- I use these to make tiramisu.