Preheat the oven to 160C. Line two large baking trays with non stick baking paper.

Separate the eggs putting the egg yolks into a small bowl for later. Beat the egg whites with an electric mixer with the whisk attachment until stiff peaks form.

Gradually add the sugar and continue beating until the sugar is dissolved and the mixture is thick and glossy.


Mix the lemon vanilla extract into the egg yolks. Carefully fold the egg yolk mixture to the egg whites with a metal spoon until just combined.

Mix the flour, salt and cornflour together, then sift into the egg mixture.

Use a spatula to gently fold the dry ingredient in until just mixed. It is important fold very gently to not to deflate the batter meaning that the fingers would be flat!

Fill a piping bag fitted with a plain ½ inch (1.5cm) and pipe the batter into 5 in (12cm) lengths leaving space between each to allow for spreading.

Sift half of the icing sugar over the top and wait for 5 minutes. The sugar will melt and look wet.  After 5 minutes, sift over the remaining powdered sugar. You may need a little bit more. Bake for 10 minutes, then rotate the baking trays and bake for another 5 minutes.

Allow to cool for 5 minutes then remove with a metal spatula while still warm and cool on a wire rack. They are now ready to use.



Serves 20


3 medium free-range eggs

5g caster sugar

1 teaspoon vanilla essence

100g plain flour

2 tablespoons cornflour

¼ teaspoon fine salt

50g icing sugar to dust