'3 large egg whites separated'
Some lemon juice drops
'1/2 cup cornstarch'
'1/2 cup vanilla extract'
''2/3 cup all-purpose flour'
''1/4 cup confectioner's sugar'
'3 large egg whites separated'
Some lemon juice drops
'1/2 cup cornstarch'
'1/2 cup vanilla extract'
''2/3 cup all-purpose flour'
''1/4 cup confectioner's sugar'
Beat the egg whites until fluffy
Add some lemon juice
Combine the cornstarch and beat until stiff peaks form
Mix in the vanilla extract and yolks, beating well
Mix carefully
Sift the flour over the mixture, mixing gently
To mark the size of the biscuits on the baking sheet, proceed as follows: place a 3 x 10 cm paper over the greased and floured baking sheet, and draw the outline with a toothpick
Do this for the entire baking sheet, leaving space between each mark
Place the dough in a pastry bag with a round tip
Bake the biscuits inside the marks on the baking sheet
Dust with half of the confectioner's sugar
Wait 5 minutes for the dough to absorb the sugar, then dust again with the remaining sugar
Turn the baking sheet quickly to the opposite side
Gently tap the bottom of the baking sheet with a knife or spatula to remove excess sugar
Bake in a low oven (150°C) preheated oven, for 35 minutes, or until the biscuits are cooked through
Remove immediately from the baking sheet and let cool
You should end up with about 20 biscuits
Note: To store, place in a sealed container.
