Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream butter and sugar until light and fluffy (about 2-3 minutes).
- Gradually add egg whites, mixing well after each addition. The mixture may appear curdled but will smooth out.
- Stir in vanilla extract.
- Gently fold in the flour, being careful not to overmix.
- Transfer batter into a piping bag with a round tip. Pipe small squares or circles onto the baking sheet, leaving space for spreading.
- Bake for 8-10 minutes or until edges are lightly golden. Let cool on the sheet for a few minutes before transferring to a wire rack.
- While cookies cool, prepare the filling. If using ganache, melt chocolate with cream, stir until smooth, and let it thicken slightly.
- Spread a teaspoon of filling on one cookie, then gently press another cookie on top to make a sandwich.
- Enjoy or store in an airtight container!
Notes
Use high-quality butter for a richer flavor.
European-style butter enhances texture due to higher fat content.
Watch baking time closely as cookies brown quickly.
Experiment with different fillings like fruit curds or flavored buttercream.
European-style butter enhances texture due to higher fat content.
Watch baking time closely as cookies brown quickly.
Experiment with different fillings like fruit curds or flavored buttercream.
