cup (90 grams) all-purpose flour
cup (45 grams) cornstarch
teaspoon baking powder
teaspoon baking soda
Pinch of salt
large eggs, at room temperature, separated
cup (100 grams) sugar, divided
teaspoon pure vanilla extract
Red food coloring, optional
cup (60 grams) confectioners’ sugar
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Preheat the oven to 350. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk the flour, cornstarch, baking powder, baking soda and salt together.
Working with an electric mixer fitted with a whisk, beat the egg whites at medium speed until opaque. Increase the speed to high, and add half the sugar (1/4 cup), 1 tablespoon at a time, until you have a stiff-peaked, glossy meringue. Transfer to another bowl (if necessary), and put the yolks in the original bowl (no need to wash it). Beat the yolks, the remaining sugar and the vanilla on medium-high speed for 5 minutes, scraping as needed, until pale and thick. Add enough food coloring to tint the batter deep pink, if you’d like.
Turn the meringue out over the yolks, and working with a flexible spatula and a gentle hand, fold the 2 mixtures together until almost combined. Fold in half the dry ingredients, and when almost blended, add the rest, and finish incorporating — check the bottom of the bowl for lurking flour. If you’re using parchment paper, use a little of the mixture to “glue” the four corners to the baking sheet.
Scrape batter into a piping bag with about a 1-inch opening (no tip needed). Pipe out roughly 4-by-1-inch fingers, spaced at least 1 inch apart. Sift confectioners’ sugar generously over the cookies, leave 5 minutes, then repeat.
Bake for 6 minutes, then rotate the pan, and bake 6 minutes more. Turn off the oven, prop the door open a crack (I use a wooden spoon) and let the biscuits dry for at least 30 minutes (or for up to 2 hours). Serve now, or store in an airtight container. They’ll hold for 1 week.
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