From Marcellina in Cucina
Ingredients:
2 eggs, separated, room temperature
50 g sugar, or caster sugar
1/4 t lemon extract
3/4 t vanilla extract
A pinch of kosher salt
50 g flour
25 g cornstarch
4 T powdered sugar
Methodology:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a stand mixer, beat egg whites to stiff peaks, adding a spoonful of sugar every 30 seconds, until the sugar is dissolved and the eggs form glossy peaks.
Add extracts and salt to egg yolks and whisk to combine. Gently fold the yolks into the whites.
Sift the flour and cornstarch over the egg mixture and gently fold to combine, making sure no pockets of flour or egg remain.
Pipe 4" lengths of batter from a piping bag fitted with a 1/2" tip (or the tip snipped off), leaving space between lengths to allow for spreading.
Sift half of the powdered sugar over the cookies. After 5 minutes, sift the remaining powdered sugar over the cookies. This forms the crispy shell.
Bake cookies for 10 minutes, then rotate the trays and bake for another 5 minutes.
Allow cookies to cool for 5 minutes, then remove from the parchment paper and allow to finish cooling on a wire rack. Store in an airtight container.
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