The little one’s interest in yogurt melts has waned. Therefore, the mother switches to — Ta-da! Introducing the classic childhood flavor: egg cookies! Freshly baked! The room is filled with a delightful fragrance after baking.
Eggs: 2 (separated into egg whites and yolks)
Cake flour: 60g
Fine granulated sugar: 30g (25g for egg whites, 5g for egg yolks)
Lemon juice: a few drops
Optional: an additional egg yolk (increase flour by 5-10g)
After separating egg yolks and whites, refrigerate the egg whites. Sift the cake flour and set aside. Weigh the sugar. Whisk the egg yolks with a hand whisk, then add 5g of sugar and continue whisking until well combined. Add a few drops of lemon juice to the egg whites and beat until frothy. Add the sugar in one or two batches and beat until stiff peaks form. Beat the egg whites until they are stiff and glossy.
Lift the whisk; the peaks should be firm and not droop. Add the egg yolks. Continue mixing until the batter flows slowly from the whisk and does not immediately dissolve. Sift the cake flour into the batter in three batches, cutting and folding evenly each time before adding the next batch. Use the same technique as for chiffon cake. Mix until uniform and glossy. Transfer the batter into a piping bag.
Preheat the oven. Pipe the batter one by one onto a baking sheet lined with parchment paper. Bake in the preheated oven. Adjust temperature as needed; you may lower the temperature to 130-140°C (266-284°F) for 35 minutes. A full box of cookies! Half of them were eaten by the mother… Crispy and delicious!
