the recipe

Directions

1. Whip the egg yolks in a stand mixer with the first portion of sugar, the vanilla, and optionally the lemon zest for about 12–15 minutes at medium speed.
2. In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the second portion of sugar.
3. Fold one-third of the egg whites into the yolk mixture, along with one-third of the flour sifted together with the potato starch. Alternate adding the rest in thirds until fully combined.
4. Using a piping bag fitted with a 14 mm round tip, pipe 10 cm long sticks onto a baking tray lined with parchment paper.
5. Dust with powdered sugar and cornstarch, then bake at 230°C for about 10 minutes with the oven vent open.
6. Let cool on the tray