50gramsegg whites (room temperature)(2 small eggs)
½teaspoonvanilla
50gramsall purpose flour (at least 11 % protein)(6¼ tablespoons)
Instructions
Pre-heat oven to 350F (180C) Line 2 cookie sheets with parchment paper.
In a large bowl beat the butter and sugar for approximately 5 minutes, until creamy.
Beat in the egg whites half at a time, then beat for 20-30 seconds. You don’t want to whip the whites until stiff. Add in the vanilla and flour beat for 30 seconds.
Add the batter to a pastry bag with a 2a round tip, pipe out 3 inch (8 cm) long strips approximately 2 inches (5cm) apart on the prepared cookie sheets.
Bake for 10 minutes until they start to turn golden around the edges. Let cool on the cookie sheet for approximately 10 minutes, then move to a wire rack to cool completely.
Video
Notes
It is best to use a scale to make these cookies although I did calculate the imperial measurements (more or less) if you want to try it out. But I cannot guarantee that they will bake up as they should, they may spread too much. Store the complete cooled cookies in an airtight container, they will keep for up to a week at room temperature, or 2 weeks in the fridge. They can also be frozen in a freezer safe container or bag for up to 1-2 months.