Ingredients
Equipment
Method
Bake the cookie wafers
- Preheat the oven to 350F and line two baking sheets with parchment paper.
- Whip the egg whites to soft peaks in a clean bowl and set aside.
- Cream the butter and sugar until pale, then stir in the vanilla extract.
- Sift the cake flour and salt over the butter mixture and fold in gently.
- Fold the whipped egg whites into the batter in two additions, keeping the mixture airy.
- Spread the batter into thin oval shapes on the prepared sheets using an offset spatula.
- Bake for 10-12 minutes at 350F until the edges turn light golden, then cool completely on the pan.
Sandwich and chill
- Spread melted white chocolate over the flat side of half the cookies.
- Sandwich with a second cookie, then chill until set.
Notes
For crisp edges and a light, lace-like surface, keep the egg-white batter airy when folding and aim for consistently thin ovals on the parchment. Store in an airtight container in the fridge for up to 5 days. Freeze for up to 2 months (slice-freezing not needed); thaw in the fridge overnight. If you want a gluten-free version, use a 1:1 gluten-free cake flour blend for the same sift-and-fold technique.