Ingredients for 40 cookies:
5 egg yolks
125 g caster sugar
125 g of flour
125 g icing sugar (90 + 35)
8 egg whites or 1/4 liter (important!)
Equipment used : piping bag
Separate the eggs, Keep only 5 egg yolk and 8 egg white.
Mix the egg yolks with the sugar for 5 minutes.
Add the sifted flour and mix well.
Beat the egg whites until stiff. The weight of the egg white must be 250 gr. Halfway add 90 g icing sugar in 2 times.
Add 1/3 of this meringue preparation to the first preparation. Mix well with a whisk.
Add the remaining meringue and mix gently using a spatula. The batter obtained cannot wait, it must be used immediately.
Fill it in a piping bag. Place it on a baking sheet or parchment paper.
Sprinkle all the cookies with the remaining 35g icing sugar prior to baking them.
Put in a preheated oven at 180 ° C, for about 14 minutes.
Let them cool down, they can stay 4-5 days in a metal box, or airtight one.