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