Champagne Cracker

Separate the egg whites from the yolks

Beat the egg whites until snowy white

To obtain firmer egg whites, add a few drops of lemon juice

When you get a firm peak, add the all-purpose flour and beat for another minute

With the help of a spatula, add the vanilla extract and eggs, mixing carefully

Add sifted all-purpose flour, mixing with care

Grease 2 baking sheets and dust with all-purpose flour

Cut a sheet of paper into strips about 10 cm long and 3 cm wide

Place in the prepared baking sheet and mark rectangles with a toothpick or knife

Place the cookie dough in a pastry bag with a round tip and pipe the cookies inside the marked area on the baking sheet

Lift the tip of the pastry bag quickly to prevent the formation of 'whiskers' above the cookie

Dust well with half of the confectioners' sugar

Wait 5 minutes for the confectioners' sugar to absorb and dust again

Flip the baking sheet over and give it a gentle rap with a knife to remove excess confectioners' sugar

This should be done quickly; if the mixture has the right consistency, the shape of the cookies will not change

Bake in a low oven (150°C) for about 35 minutes or until they are toasted

Remove immediately from the baking sheet and let cool

To store, place in a closed container

Yield: 22 crackers with 48 calories, 31 mg of cholesterol, and 9 mg of sodium each