Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
- 1/2 cup less 2 tablespoons potato starch
- 1 cup cake flour
- 4 eggs, separated
- 2/3 cup sugar
- 1 tablespoon margarine
- Powdered sugar
Sift a cup of the flour with the potato starch.
Grease a sheet of paper with the margarine and use it to line a cookie sheet, then dust the sheet with the remaining flour and discard what doesn't stick.
Whip the whites until stiff and incorporate half a cup of the sugar, then beat the yolks in another bowl with the remaining sugar. Fold the yolks into the whites, and then fold in the flour gradually with the aid of the sifter. Pour the batter into a pastry bag and pour it out into three inch strips on the cookie sheet, separating them by about an inch. Let the batter sit for one or two minutes, dust the cookies with powdered sugar, and bake them for about ten minutes. They should puff up, brown lightly, and be soft. Leave them on the sheet for five minutes after removing it from the oven, then put them on a rack. Put them in a tightly sealed container when they have cooled; they will be better the next day and will keep for a few weeks.