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Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Dessert


  • 4 large eggs separated and at room temperature
  • 3 cups (375 g) cake flour or all-purpose flour, sifted 3 times
  • 1 cup sugar


  • Preheat the oven to 425°F (220°C).
  • Line baking sheets with parchment paper.
  • Beat the egg whites until softly peaked, then beat in the sugar until the mixture makes a stiff meringue.
  • In a separate bowl, beat the egg yolks until they are thick and light.
  • Fold 1/3 of the egg white mixture into the egg yolks.
  • Sift the flour over this mixture and fold it in, then fold in the remaining egg whites.
  • Spoon the batter in strips about 1 x 3 inches (2.5 x 7.5 cm) onto the prepared baking sheets or, using a pastry bag with a plain ½ inch (1.3 cm) tip, pipe the batter onto the baking sheets.
  • Bake 5 to 7 minutes, until the cookies are lightly colored.
  • Allow them to cool before removing them from the paper.