Ingredients
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3/4 cup (180 milliliters) pastry flour (or substitute with all-purpose)
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2 tablespoons (30 milliliters) potato starch (or substitute with cornstarch)
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5 eggs, separated
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3/4 cup (180 milliliters) sugar, divided
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1/8 teaspoon (0.5 milliliters) lemon juice
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Icing sugar, for dusting
Directions
- Preheat oven to 400 F (205C).
- Place a sheet of parchment paper onto a baking sheet. Sift together pastry flour and potato starch and set aside.
- Add egg yolks and 1/2 cup (120 milliliters) sugar to a new bowl. Beat together for a few minutes and set aside.
- In a separate bowl, add egg whites and whisk until they’re frothy. Add in lemon juice and whisk in. Beat until soft peaks form. Slowly add remaining sugar and beat until stiff peaks form. Fold egg yolk mixture into egg white mixture. Fold in flour mixture.
- Add mixture to a piping bag. Pipe fingers onto the baking sheet, leaving one centimeter between each one. Dust with icing sugar.
- Bake five to six minutes or until golden. Let cool.
